I adore oysters and whenever we have them it is a celebration. The Christmas season isn't truly complete for us until we have had some of these fabulous bivalves. This year we opted for a movie on Christmas Day--It's Complicated, a light-hearted bit of froth which we quite enjoyed. When we returned home, we treated ourselves to this New Orleans' classic and dreamt of the next time we would be eating oysters in the Big Easy.
OYSTER PO-BOY
(6 servings)
- vegetable oil for frying
- 1 large egg, beaten
- 1 cup milk
- 1 cup water
- 2 tablespoons Creole mustard
- 1 tablespoon yellow mustard
- 3 cups corn flour
- 2 tablespoons granulated garlic
- Salt
- Cracked Black pepper
- 3 loaves French bread, cut in half
- 3 dozen freshly shucked and drained oysters
- 6 tablespoons tartar sauce
- 6 tablespoons ketchup
- 2 cups shredded lettuce
Preheat the oven to 375 degrees F. heat the oil to 350 degrees F in a large heavy pot.
In a shallow bowl, whisk together the beaten egg, milk, water and mustards. In a mixing bowl, combine the corn flour, garlic, and the salt and pepper to taste. Set aside.
Slice the o-boy bread lengthwise and place on a large cookie sheet, crust-down. Put the bread in the oven and turn off the heat to allow it to become crispy and warm while you fry the seafood.
Dip the oysters in the egg batter and then the corn flour mixture. Fry in 2 or 3 batches, 3 minutes per batch until the oysters float on the surface of the oil. Drain and keep warm until all the seafood has been fried.
Remove the bread from the oven and top one side of each loaf with tartar sauce and the second side with ketchup. Place oysters and lettuce on bread and put together for the sandwich. Slice in half and serve hot.
(adapted from Cooking Up A Storm)
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