Friday, December 12, 2008

Fried Oyster Po Boy Sandwich

My husband Bart, who is from North Carolina.

Oh Carolinas! I must be missing the East Coast because the past week, all I want is pulled pork, red velvet cake, collard greens and hush puppies. One thing I really missed was the oysters! They say that oysters are in season with the months ending in "ER", so basically, September, October, November and December. When in South Carolina, Bart took me to Calabash, North Carolina for some of the best seafood I've ever had. Calabash style seafood refers to fresh seafood, lightly battered and fried to order. It's DELISH!

I was able to find fresh shucked oysters the other day and I had to buy them, at $9.99 a pound, I was able to get at least 25 great oysters, perfect for a Po Boy Sandwich, or two, or three....


Shucked Oysters




Look how plump this bad boy is!

Take an oyster and dip into all purpose flour.

Now dip it into an egg wash.

You only need 5 or 6 oysters per sandwich but I made a few extra to nibble on.

Add to hot veggie oil and cook for 4 minutes or until golden brown and crispy to the eye.

Once cooked, place on paper towels to drain excess oil. Sprinkle with salt.
I made homemade tarter sauce to add to the sandwich. If you don't like tarter sauce, just squeeze fresh lemon on the oysters.

Need tarter sauce? It's simple:
Take some mayo, sweet relish, some lemon or lime juice and onion salt. Mix well and let sit for at least an hour before you use it. I like lots of relish in mine. If you don't have relish, just chop up some pickles and add to the mayo.


My crazy crazy life said...

Oh man Jen, those look tasty. What a great post...I loved reading about the Carolinas.

Joie de vivre said...

Could you use canned oysters? I think if I went to the trouble to shuck them, I'd want to eat them raw!