Oyster Po’ Boys

By Marilyn Hunter
For The Family Table, a blog for busy families

I was always told the best way to describe the difference between Creole and Cajun cooking is city food vs. country food. Some people say a Creole feeds one family with three chickens but a Cajun can feed three families with one chicken.

One thing’s for sure, the classic po’ boy, which began as a 5-cent lunch for poor boys, crosses all boundaries. Po' boys can be found on the menus of greasy spoons deep in the bayou to white-tablecloth restaurants in the heart of New Orleans. It’s delicious and very easy to make.

As a busy mom on the go, I’m a big fan of sandwiches for dinner. If you follow our blog, chances are you’ve seen our recipes for Heroes, Croque Monsieurs and Vietnamese Banh Mi sandwiches.

As our boys get older and their after-school activities grow, there’s hardly any time for cooking. Between homework, soccer, basketball and swimming, commute time is often dinnertime. Sandwiches are quick, easy and portable and if it’s a great dinner sandwich like an oyster po’ boy, it’s extra special.

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Oyster Po’ Boys

2 eggs
1/2 cup milk
1/2 cup flour
1 cup cornmeal
Salt and freshly ground black pepper to taste
2 8 ounce canned or jarred oysters
Canola oil
1 package sandwich rolls or French bread
Mayonnaise
8 ounces shredded iceberg or romaine lettuce
2 tomatoes, sliced
A few dashes of Louisiana hot sauce

Combine the eggs and milk in one bowl. Combine the flour, cornmeal, salt, and pepper in another. Dip the oysters in the egg mixture and then in the flour mixture and set aside.

In a heavy-bottomed skillet, pour in oil to a depth of 2 inches. Heat over medium heat until the oil is lightly smoking. Carefully place the breaded oysters in the oil and fry until they're golden brown, about 3 minutes. Remove the oysters with a slotted spoon and drain on paper towels.

Split the rolls in half lengthwise, spread mayonnaise on both sides, and lay 4 to 6 oysters on the bottom of each roll followed by the lettuce, tomatoes, and a shake or two of hot sauce. Top with the roll tops. Slice the po' boys in half crosswise and serve.

For extra decadence, fry a few slices of bacon to add to the sandwiches.

Makes 4 servings
Optional Garnishes:

• 4 to 8 slices cooked bacon
• Sliced lemon

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