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Fried Oyster Po’ Boys

Martha Stewart's Cooking School

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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

Ingredients

Sandwich

  • 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
  • oysters

Directions

  1. 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.
  2. In a medium heavy-bottomed saucepan with high sides, heat oil to 350F on a deep-fry thermometer.
  3. 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.
  4. 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
  5. Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

Sandwich

  1. 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.
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