It’s been two weeks since our trip home to Alabama, but my mouth is still “tuned up”–as my mother used to say–for a delectable oyster po boy from Mobile’s The Boiling Pot* seafood restaurant. Rather than wait until next December for my dream sandwich, I conjured a version of it in my kitchen.
The Boiling Pot’s oyster po boy comes with oysters that are surely gilded by the fry-fairy. These oysters are plump and graceful on the bun. I just had to stare before I took a bite of this sandwich, all golden and non-greasy and snuggled in its checkered wrapper. There was a slice of tomato, shredded iceberg, and a sandwich pickle. “When I get back to Maryland,” I thought, “this oyster-po-boy affair won’t end.”
|Oyster Po Boy from Mobile’s Boiling Pot Restaurant|
So I tried my hand at an oyster po boy and made a few adjustments to my dream sandwich. I didn’t attempt to improve the Boiling Pot’s sandwich–I don’t think it’s possible, anyway–but on mine I included organic veggies, healthier greens, and a gluten-free bun.
|Chesapeake Oysters Harvested Sustainably by Hand Raking|
|Soak oysters in milk first|
|Dredge oysters in seasoned bread crumbs or cornmeal|
|Fry oysters, two minutes each side|
Here’s the Recipe:
- 1 8-ounce container of shucked oysters in water
- 1 cup of unsweetened soy milk (or typical, low-fat milk)
- 1/2 ounce (about 3 sprigs) of fresh parsley, chopped
- 2 cups plain bread crumbs or cornmeal**
- 1 tablespoon of Old Bay Seasoning
- 1 teaspoon of smoked paprika
- 1/8 teaspoon of salt
- 1/4 teaspoon of pepper
- Safflower, Canola, or Grapeseed Oil (for pan frying)
- 8 grape tomatoes, sliced in half
- 6-8 leaves of oak lettuce (or similar)
- 6-8 leaves red tango lettuce (or similar)
- 2 gluten-free hot-dog buns, lightly toasted
- Drain oysters in colander, then soak them for 15 minutes in the milk.
- Chop parsley while oysters are soaking.
- Place bread crumbs or corn meal into a resealable plastic bag.
- Add Old Bay Seasoning, paprika, salt, pepper, and chopped parsley to bag; seal and shake to mix seasonings.
- Drop oysters, one at a time, into bag of seasoned bread crumbs or corn meal. Shake gently to coat oysters. (Alternative: you can place ingredients in a bowl to coat the oysters.)
- Pre-heat 10- to 12-inch fry pan with one-half inch of oil included.
- Fry oysters for 2 minutes on each side (oysters should reach an internal temperature of 145 degrees).
- Drain oysters on a cookie rack placed on a plate or on paper towels.
- Assemble the sandwich by placing lettuce on the hot dog buns followed by the four-five oysters on each bun. Add grape tomatoes on top.
- Add your favorite condiment on top, such as Thousand-Island Dressing or another creamy dressing.
This recipe will yield two oyster po-boy sandwiches.