Best Gulf Coast Oyster Po Boys Recipes

Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

Gulf Coast Oyster Po' Boys image

Yield serves 4 to 6

Number Of Ingredients 13

1/3 cup mayonnaise (page 282)
2 teaspoons hot sauce
Juice of 1/2 lemon
Coarse salt and freshly ground black pepper
6 cups peanut oil, for frying
1 large egg
1/4 cup milk
1 1/2 cups white or yellow cornmeal
2 pints shucked oysters, drained (about 60 small oysters)
1 baguette, halved horizontally
2 tablespoons Creole mustard
1 head romaine lettuce, shredded
1 large, ripe tomato, cored and sliced

Steps:

Line a plate with paper towels and set by the cooktop.
In a small bowl, combine the mayonnaise, hot sauce, and lemon juice. Season with salt and pepper and set aside. Heat the oil in a deep, heavy-bottomed pot over high heat until it reaches 375°F on a deep-fat thermometer.
Meanwhile, combine the egg, milk, and 1 teaspoon of salt in a bowl. Combine the cornmeal, 1 1/2 teaspoons of salt, and pepper to taste in a second bowl.
Working in batches, and being sure to return the oil to 375°F for each batch, add the oysters to the egg mixture, remove with a slotted spoon, letting any excess drip off, and transfer to the cornmeal mixture, tossing to coat well. Carefully transfer the oysters to the oil and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Using a slotted spoon, transfer to the prepared plate to drain. Season with salt and pepper.
To serve, spread the cut sides of the baguette with the seasoned mayonnaise and Creole mustard. Arrange the fried oysters, lettuce, and tomato on the bottom half of the bread and cover with the top half. Using a serrated knife, slice the sandwich into 4 to 6 portions and serve immediately.