Oyster Po'boys

At our boil yesterday, we also got a sack of oysters. accompanied with BBQ, crawfish, and lots of fiery corn and potatoes, the sack of oysters still had a few leftovers. We shucked the oysters, washed them, put them in a little water, and put them in the fridge. SO, what do you do with a couple dozen raw oysters? you FRY em. This recipe is how to make a dressed po-boy.

Oyster Po'Boy - attempt #1
2 dozen raw oysters
2 c flour
3 eggs, beaten
1 tsp creole mustard (optional)
oil for frying
slap ya mamma (or another good cajun seasoning)
shredded lettuce
remoulade sauce (you can get it in the jar or fresh at some krogers or central market)
tomato slices
soft, crusty french bread rolls (about 12" long each)
pickle slices

to set up you need 5 stations - fry station (your frypan), egg station, flour station, a drain station (cover a large plate with paper towels), and an assembly station.

first, set your oil to warm. In a shallow pan, add about 1" of veg oil. You want to get it to about 350, but also where a wooden spoon will bubble a little. You can adjust this after the first batch of oysters if needed. Wrap your bread in foil and put in the oven. Warm at a preheated 350 for about 5 min, then shut off and keep oven closed till ready.

Prep your egg and flour station. Beat the eggs in a bowl with creole mustard or a couple shakes of seasoning. Put flour in another bowl with a couple tsp of the seasoning. Rinse and drain your oysters well.

To fry. Do this in batches of about 4 or 5 till you get the hang of it. Dip oysters in egg, then in flour till coated, one at a time. Gently drop in hot oil and fry for about 3 min, flip, and fry for abot 3 more min. Oyster batter will turn a light golden, but be careful not to cook them too much or they will get dry and nastly. Set on paper towels to drain as they finish.

To assemble. Slice open bread, scooping out some of the inner part if needed. Spread remoulade on both top and bottom. Add a layer of oysters, top with lettuce, tomato, and pickles. Serve with a little extra remoulade on the side and lots of napkins. OMG MMM

(pics will be up tomorrow)