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Fried Oyster Po' Boy
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup buttermilk
- 1 pound shucked oysters, drained
- Vegetable oil for frying
- 4 French baguettes, split lengthwise
- 1 cup shredded lettuce
- 2 tomatoes, sliced
- 1/2 cup remoulade sauce
Instructions
- In a shallow dish, mix together 1 cup of flour, 1 cup of cornmeal, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- Pour 1/2 cup of buttermilk into another shallow dish.
- Dip the drained oysters into the buttermilk, then dredge in the flour mixture, shaking off any excess.
- In a large skillet, heat vegetable oil to 375°F (190°C). Fry the oysters in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
- Spread remoulade sauce on the cut sides of the baguettes. Place shredded lettuce and tomato slices on the bottom halves of the baguettes.
- Top with the fried oysters and cover with the top halves of the baguettes.
- Serve the Fried Oyster Po' Boys immediately and enjoy!
The Fried Oyster Po' Boy is a classic sandwich that originated in Louisiana, particularly in the city of New Orleans. This iconic dish is believed to have been created in the 1920s by Bennie and Clovis Martin, former streetcar conductors turned restaurant owners. The story goes that they would give free sandwiches to striking streetcar workers, and when they saw them coming, they would say, "Here comes another poor boy." This eventually evolved into the name "po' boy." The sandwich typically consists of crispy fried oysters nestled in a French bread loaf, dressed with lettuce, tomatoes, pickles, and a generous slathering of mayo or remoulade sauce. Today, the Fried Oyster Po' Boy can be found in numerous restaurants throughout New Orleans and beyond, with each chef adding their own unique twist to the dish. The key to a perfect Fried Oyster Po' Boy lies in the quality of the oysters and the crispness of the batter. Some establishments also offer alternative methods of preparing the oysters, such as pan-frying or grilling, providing a delicious variation to the traditional deep-fried version. One of the best places to savor an authentic Fried Oyster Po' Boy is in the heart of New Orleans, where renowned eateries like Domilise's Po-Boy & Bar and Parkway Bakery & Tavern serve up this beloved sandwich with pride. The combination of fresh, plump oysters and the perfect balance of condiments makes these establishments stand out as must-visit destinations for any food enthusiast. Whether enjoyed as a quick bite or a leisurely meal, the Fried Oyster Po' Boy continues to hold a special place in the hearts of locals and visitors alike, showcasing the rich culinary heritage of Louisiana.
35 min
4
450 calories
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