Sunday, March 17, 2013
I did it. I finally jumped out there and tried oysters. I tried them raw which wasn't for me, baked which was really good, and fried. Fried is the way to go for oysters. Now, don't panic. If you are afraid of trying oysters, it's okay. Don't try them. However, if you want to be bold and go out on a limb to try something new, this is a good start. We only live once, and we should do as much and try as much as we can to get the most out of life. (Tell me that when I say I won't go bungee jumping.)
My husband asked me to do something different, maybe a po' boy. This is a truly a cajun dish, as it was born in Louisiana. It is a hearty sandwich usually filled with some type of seafood and sometimes beef. There are a few accounts as to the origin of the word, but I like the story that says that some workers striking against the restaurant they worked at were being fed sandwiches by the workers of the restaurant not on strike, supposedly calling the workers "poor boys." And, if you don't know about the way people in Louisiana pronounce words, their accent changed the word to "po' boys."
Whatever the origin of the po' boy, I love them. And now I love them with fried oysters. Po' boys typically come with lettuce, tomato, pickles and a remoulade sauce, a spicy, creamy mixture that brings the sandwich together beautifully.
Get out on that limb and try some oysters. You'll be swinging from the po' boy tree in an instant.
FRIED OYSTER PO' BOYS
2 T cajun seasoning (I like Emeril's Bam recipe)
16 oysters, shucked and rinsed (for 4 po' boys)
Buttermilk (to cover the oysters)
1 C flour
2 C panko bread crumbs
1 T cajun seasoning
1/4 C lemon juice
2 green onions
2 cloves garlic, rough chopped
1 T spicy brown mustard
1/4 C ketchup
2 C mayonnaise
1 T cayenne (or to taste)
1 T Worcestershire sauce
Salt & pepper to taste
Peanut oil for frying
4 hoagie rolls
For the remoulade sauce, combine all remolaude ingredients in a food processor or blender and pulse until smooth. Adjust the salt and pepper to taste.
For the oysters, put them in a shallow bowl and pour the buttermilk in, enough to cover them. Put the cajun seasoning in and stir. Cover and refrigerate for at least 20 minutes.
Set up your dredging station. Beat the two eggs together in a bowl with a splash of water. Combine the flour and additional cajun seasoning in another bowl. Add the panko to a third bowl.
Preheat the peanut oil in a large skillet to 350 degrees. Dredge the oysters by dipping them in the egg mixture, into the flour mixture, back into the eggs, and then into the panko. Fry the oysters until they are golden brown on all sides.
To assemble the sandwich, first split the hoagie rolls down the middle. (I butter the insides and toast them, but that's up to you.) Spread in some remoulade sauce, lay in the lettuce, pickles and tomatoes. The oysters go on top. Add more remoulade sauce to the top.