Article: 20050101034

Title: Oyster Po'boy

20050101034
200501010034
Saveur_20050101_0012_081_0034.xml
Oyster Po'boy
1075-7864
Saveur
Bonnier
CLASSIC
RECIPE
30
30
article
1. Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350° on a candy thermometer. 2. Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish.
30

Oyster Po'boy

RECIPE

MAKES 2

THIS RECIPE was given to us by the popular Parkway Bakery & Tavern in New Orleans.

Vegetable oil

2 cups corn flour (see page 83 ) V2 cup all-purpose flour I tsp. garlic ponder 1 tsp. freshly ground black pepper

V4 tsp. cayenne Salt

40 oysters, preferably from the Gulf Coast (see page 83), shucked and drained /2 cup mayonnaise 1 loaf (about 20" long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted 16 slices dill pickle 1 ripe tomato, cored and sliced

/2 head iceberg lettuce, shredded

1. Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350° on a candy thermometer.

2. Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.

3. To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.