It’s such a simple sandwich, yet when you sit down with one of these, it’s hard to imagine anything tasting better than this New Orleans Oyster Po Boy.
- Vegetable Oil
- 2 cups corn flour
- 1/2 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne
- Salt to taste
- 40 oysters, preferable from the Gulf Coast, shucked and drained
- 1/2 cup mayonnaise
- 1 loaf (about 20″ long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
- 16 slices dill pickle
- 1 ripe tomato, cored and sliced
- 1/2 head iceberg lettuce, shredded
- Pour oil into a heavy medium pot to a depth of 2″ and heat over medium heat until temperature registers 350º on a candy thermometer.
- Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.
- To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.
Nutrition InformationYield 2 Serving Size 1 10" sandwich
Amount Per Serving Calories 1841Total Fat 77gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 56gCholesterol 523mgSodium 2220mgCarbohydrates 175gFiber 12gSugar 4gProtein 109g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Recipe adapted from http://www.saveur.com/article/Recipes/Oyster-Poboy
Photo: NOLA Maven / CC BY