Oyster Po Boys with Home Made Remoulade
Oyster Po Boy sandwiches are a New Orleans tradition. They’re something you’ll see on a menu occasionally, especially if you frequent New Orleans-themed establishments and while those often are pretty good renditions, there is something about getting one of these delicious sandwiches from a deli or shop on Bourbon Street (or more likely nearby that location) that makes the experience complete.
A basic po’ boy consists of lightly fried oysters (or sometimes shrimp) on a bed of lettuce with tomato and mayonnaise tucked into a split crusty french baguette. The best swap out the mayo for a spicy rémoulade, and so in keeping with the spirit of Discovery Cooking I’ll offer up my recipe for rémoulade. It really dresses up the po’ boy and every bite takes me back to New Orleans. And trust me, that’s a good place to be.
French-style baguette, fresh as you can get it.
Peanut or other high temperature oil
7-8 shucked fresh oysters per sandwich
Corn meal, for dredging
1/2 cup mayonnaise
2 Tbsp. minced shallot or red onion
2-3 Tbsp scallion, minced
1 Tbsp. Dijon mustard
1 Tbsp. lemon Juice
1 tsp. tomato paste
2 Tbsp. dill pickle chopped dill pickle
1/2 teaspoon oregano
1/2 teaspoon thyme
2 cloves chopped garlic
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
Kosher salt, to taste
Add enough oil to a frying pan to get about a quarter inch of oil
Heat the oil until it shimmers (about 375F if you have a thermometer)
Dredge the oysters in the cornmeal and drop them in the oil.
Fry, turning once, until they're a nice golden color.
Split a mini French baguette and place the oysters on a bed of shredded lettuce, top with tomatoes and remoulade and serve immediately.
(This can be made a day ahead of time).
Whisk all the ingredients in a medium bowl and refrigerate until needed.