Oyster Po'Boys


Recipe and photo courtesy of Martha's American Food, ©Clarkson Potter

Serves 4

  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons minced garlic
  • 4 ciabatta rolls, split
  • ⅔ cup whole-wheat flour
  • ½ cup powdered milk
  • ½ teaspoon cayenne
  • 1½ teaspoons coarse salt
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh chives
  • Freshly ground pepper
  • 32 fresh large oysters, shucked and drained
  • Neutral-tasting oil, such as safflower, for frying
  • lettuce, washed well and drained
  • 4 anchovy fillets, rinsed (optional)
  • 2 lemons, cut into wedges

Oyster Po'Boy

Oyster Po'Boy

Click image to enlarge


Preheat oven to 400°F. Melt butter in a small saucepan with garlic; let cool slightly, then purée in a food processor. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up.
Whisk together whole-wheat flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture, coating completely; shake off excess.
Heat 1 inch oil in a large skillet over medium-high. Meanwhile, spread 2 teaspoons garlic butter over each split roll. Bake until golden brown, about 5 minutes.
Fry oysters in batches until golden brown, 30 to 45 seconds per side. Using a mesh skimmer or slotted spoon, transfer oysters to paper towels and let drain.
Layer rolls with oysters, lettuce, and anchovies. Serve with lemon wedges.


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