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Dinner Tonight: The Best Oyster Po' Boy Outside of New Orleans

"It's such a simple sandwich, yet when you sit down with one of these, it's hard to imagine anything tasting better."

[Photographs: Nick Kindelsperger]

Last time I had an oyster po' boy I was in New Orleans at one of those little shacks on the side of the road that fries everything to order (and makes the best sandwiches in the world). Wait, I take that back.

I actually had a po' boy last year in the Midwest, but I'm trying really hard to forget it. See, the one in New Orleans was balanced with crisp lettuce, perfect bread, and those juicy little oysters. That's what the sandwich should be—not heavy and greasy, and so unbalanced that all the ingredients spill out the side when you bite in.

This version of a po' boy from Gourmet will help you forget about most of those bad po' boys. It's the best one I've had outside of New Orleans.

The oysters are tossed in a flour and cornmeal mixture, then fried for just under a minute so the crust is crackly and golden brown, yet the oysters are still gushing with juice. The bread is important. It needs to be soft, but still have a nice crackly texture. Then it's just iceberg lettuce and mayonnaise. It's such a simple sandwich, yet when you sit down with one of these, it's hard to imagine anything tasting better.

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