I had a few oysters leftover from the Oysters Rockefeller that I made a couple of nights ago so I decided to put together a modified Oyster Po’ Boy. Fried oysters dipped in a cream and egg bath and rolled in cornmeal were paired with a smoky chipotle mayonnaise and served on fresh Sour Cream Cornbread. Make a full batch of the mayo and use to spice up crab cakes, fries, burgers, chicken wings, etc.
OYSTER PO’ BOY (serves 2)
For Chipotle Mayonnaise
- 1-1/2 cups mayonnaise
- 1/2 – 3/4 teaspoon dried chipotle powder, or more to taste
- 1/2 teaspoon garlic powder
- 2 teaspoons lime juice
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
For fried oysters
- 6 cups vegetable oil
- 1 large egg
- 1/4 cup whole milk
- 2 1/2 teaspoons salt
- 1 1/2 cups cornmeal
- 1/4 teaspoon black pepper
- 2 cups shucked oysters, drained (about 36)
Make chipotle mayonnaise:
Combine all ingredients in a bowl and mix thoroughly. Store in fridge for up to one week.
- Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
- While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
- Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.