A po’ boy is a traditional submarine sandwich from Louisiana. It’s either roast or seafood served on baguette-like French bread. This recipe is rich and delicate, the Cajun seasoning really brings out the southern flavours. –Jen
Yields 4 bread roll sandwiches or 2 half Baguette sandwiches
1 Quart Fanny Bay Oysters
3 cups Cornmeal
1/4 cup All Purpose Flour
1.5 tsp Salt
1 Tbsp Cajun Seasoning
1 tsp Black Pepper 4 French bread rolls (about 6” long each) or 1 Baguette (cut in half and cut in half crosswise)
2 Medium Tomatoes
1-2 cups Shredded Lettuce
Mayonnaise or New Orleans Aioli
Dill Pickle Slices
New Orleans Aioli Ingredients:
Yields=1.5 cups (which will leave you with extra)
1 cup Mayo
1/4 cup Heinz Chili Sauce
1/4 cup Ketchup
1 tsp Mustard Powder
2 Tbsp Vegetable oil
1 tsp Worchestershire Sauce
1 tsp Black Pepper
2 Tbsp Minced Onion
2 cloves Garlic (minced)
Juice of 1 Lemon
Combine all ingredients in a bowl, and mix well. Let sit overnight to develop flavor.
- In a medium sized bowl, beat the eggs. Stir in the oysters, coat them well and let stand for 5 mins.
- In a ziplok bag, combine the flour, salt, cajun seasoning and the pepper.
- Take oysters from the beaten egg mix, let excess drip off, and toss each oyster in the breading mixture. Shake until the oysters are well coated. Repeat for all oysters.
- Preheat a frying pan over medium high heat. Add enough vegetable oil to coat the bottom of the pan. Pan fry the oysters in batches of 3-4 for about 3-4 minutes per side.
- You want them golden brown.
- Split 1 French roll or section of baguette, and spread with a generous coating of mayonnaise or the New Orleans aioli. Starting on the bottom, arrange layers of shredded lettuce, oysters, tomato slices and sliced pickles. Season with salt and pepper if you like.
- Repeat the process with remaining rolls, or baguette.
*I strongly recommend making and using the New Orleans aioli.....it is delicious!