Name: Oyster Po’ Boys
Yield: Makes 4 sandwiches
Cuisine: American
Ingredients: 4 slices sweet white or red onion (optional); 2 cups (110 g) shredded iceberg lettuce; 4 thick applewood-smoked bacon slices, cooked until crisp and drained; 2 ripe tomatoes, thinly sliced; 4 brioche or French bread rolls, split and toasted; Peanut or vegetable oil, for frying; 4 tablespoons (60 ml) mayonnaise; 16 small shucked or jarred raw oysters, drained; 1½ teaspoons salt; 3 tablespoons unbleached all-purpose flour; 2 teaspoons or more Cajun seasoning, homemade or store-bought; 1½ cups (270 g) yellow or white cornmeal

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This classic New Orleans sandwich is thought to be a version of the sub or hoagy of the Northeast using local ingredients. The origin story goes back to 1929, when a restaurant in the city served free sandwiches to streetcar drivers who were on strike and so were called “poor boys,” or “po’ boys” in the local dialect. This version of the recipe is known as a “dressed” po’ boy because it includes bacon, lettuce, and tomatoes. Use only your best ripe summer tomatoes here. A variation of these