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–+ servings
Oyster po'boy

Oyster Po'Boy Sandwich Recipe

Martin Earl
Adapted from Alton Brown's recipe in Everyday Cook
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course dinner, lunch
Cuisine American, Southern
Servings 4 people

Equipment

Red ChefAlarm
ChefAlarm
Thermapen ONE
Thermapen ONE

Ingredients
  

For the slaw

  • ½ C mayonnaise
  • 4 tsp fresh-squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 1 Tbsp hot sauce
  • 2 tsp pickle brine
  • ½ tsp kosher salt
  • ½ tsp dried parsley
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp sumac
  • ¼ tsp cayenne
  • 1 small head iceberg lettuce, shredded

For the oysters

  • ½ C buttermilk
  • 2 tsp hot sauce
  • 24 each fresh oysters, shucked U.S. farm-raised oysters are the best thing to use here
  • 1 qt peanut oil
  • ¾ C fine corn meal
  • ¾ C panko breadcrumbs
  • 1 ½ tsp kosher salt
  • 1 tsp fresh-grated nutmeg
  • fresh-ground black pepper, to taste

For the sandwich

  • 4 each 6–8" French bread rolls

Instructions
 

Make the slaw

  • Combine the mayo, lemon juice, and all other slaw-dressing ingredients in a bowl.
  • Add the shredded lettuce, toss to combine, and place in the fridge until ready to use, about 30 minutes.

Prepare the oysters

  • Combine the buttermilk and hot sauce in a bowl.
  • Add the oysters and let them marinate 30–60 minutes.

Fry the oysters and make the sandwich

  • Heat the peanut oil in a dutch oven or a heavy pot. Use your ChefAlarm to monitor the temperature, setting the high-temp alarm for 375°F (191°C) and the low-temp alarm for 350°F (177°C).
  • While the oil heats, combine the cornmeal, bread crumbs, salt, and nutmeg in a shallow bowl.
  • Remove one oyster at a time from the milk bath, draining off excess moisture, and dredge it in the cornmeal/breadcrumb mixture. Set it on a rack set into a cookie sheet.
    breaded oysters ready for frying
  • Repeat with all the oysters.
  • When the oysters are all breaded, start frying. Put 4–6 oysters into the pot of oil at a time and cook until just golden brown, about 1½–2 minutes. Keep an eye on the oil temp on your ChefAlarm!
  • Move the fried oysters to a rack lined with paper towels and sprinkle with black pepper.
  • Repeat the frying for all the oysters, letting the temperature in the pot recover to 375°F (191°C) between batches.
  • Cut the rolls nearly in half, open them, and pull a little of the bread out of the belly of the bread to accommodate the oysters. Place 6 oysters in each roll and top with about a half cup of the lettuce slaw.
  • Serve, passing more hot sauce at the table is you like.
Keyword Oysters, Po'Boy, Sandwich
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