Oyster Po'boy

The king of Louisiana sandwich. Originally started as a cheap way of feed some railroad workers on strike, these simple sandwiches serve as a simple of the city, and a comfort food for those far from bourbon street.

Why it works: French Bread, is cheap and Airy, not to be confused with a baguette which is chewy. Remove the center of the bread, if not the sandwich will not close, ingredients will fall out, and their will be two much bread per bite.

Yield: 4 sandwiches

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Equipment:

• Fryer

• Cutting board

• Bread knife

Ingredients:

• Fried Oysters

  • Larger Atlantic Oysters (3#)

  • 80 grams AP flour

  • 40 grams Corn Meal

  • 5 grams Salt

  • 1 gram Cayenne

    
    

• 6 grams Voodoo seasoning

• 1 loaf French Bread

• 4 tablespoons Remoulade

• 1/4 head Iceberg lettuce (shredduce)

• 1 Beefsteak Tomatoes

• 2 tablespoons hot sauce (crystal).

Instructions:

1. Make Oyster Dredge, taste for seasoning.

2. MES Ingredients, Cut and salt tomatoes, cut and remove center of French Bread, cut lettuce fine.

3. Make remoulade.

4. Heat Oil to 350F.

5. Schuck oysters, retaining as much liquor as possible. Add liquor to remoulade (careful of shell).

6. Dredge oyster, and dont' let them sit too long in the breading. The cornmeal and flour will dry them out.

7. Fry for 1-2 minutes, until golden.

8. 
   

Plating Instructions

Tasting Journal

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