Oyster Po’ Boy
Ingredients (Serves 4)
2 cups corn flour
1⁄2 cup all-purpose flour
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1⁄4 tsp. cayenne
pinch of Salt
30 Mere Point oysters shucked and drained
1⁄2 cup mayonnaise
1 loaf (about 20″ long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
10 slices dill pickle
1 ripe tomato, sliced thin
1⁄2 head iceberg lettuce, shredded
- In a heavy medium pot pour oil to a depth of 2″ and heat over medium heat until temperature reaches 350º.
- 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 the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.