This recipe for fried oyster po’ boys is from Martha Stewart’s Cooking School.
A po’ boy isn’t a person’s nickname. Oh not, it’s so much better than that: it’s a sandwich. One stuffed to the brim with meat or seafood. In this case, Martha makes a po’ boy sandwich stuffed with plump oysters and coated in tartar sauce. Find out how.
Makes 6 sandwiches
- coarse salt and freshly ground pepper
- 1/3 cup mayonnaise
- 3 tbsp chopped cornichons
- 1 shallot, minced (about 2 tablespoons)
- 2 tbsp capers, drained
- juice of 1 lemon juice
- pinch of cayenne pepper
- butter, for serving
- In a medium bowl, mix together buttermilk with 1/4 tsp cayenne, 1 teaspoon salt and 1/2 tsp pepper. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together corn meal, flour, 1 tsp salt, ½ tsp pepper and a pinch of cayenne; set aside.
- In a medium heavy-bottomed saucepan with high sides, heat oil to 350F on a deep-fry thermometer.
- Dredge oysters in corn meal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt.
- Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned
- Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.
- In a small bowl, whisk together mayonnaise, cornichons, shallot, capers and lemon juice. Season with salt and pepper. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.