Friday, March 6, 2009

Fried Oyster Poboys

There's really nothing quite like an oyster poboy from Dupuy's Oyster Shop, in Abbeville, La. Cest bon! Tasty bay oysters, seasoned and fried to perfection on crusty French bread with lettuce tomato, and Creole tartar sauce. Dupuy's has been in the oyster business since 1869, and oysters are it's specialty. One bite of this delicious sandwich and you will understand why. Legend has it that when gentlemen of 19th century New Orleans spent a night carousing in the French Quarter, they would bring an oyster poboy home to their wives as a peace offering. And these are so easy to make at home, too! Le Bon Manger'! Enjoy!

 Fried Oyster Poboys

2 pints shucked oysters
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
4 eggs
1 cup Pet milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying
6 tbs.'s butter, melted

2 loaves French bread
2 tomatoes, sliced
Shredded lettuce

Season oysters with the pepper, rubbing on all sides.
In shallow bowl,whisk the eggs, then add the Pet milk and the salt.
Spread the flour on one cookie sheet and the bread crumbs on another.
Roll oysters in the flour, then in the egg mixture.
Then roll the oysters in the breadcrumbs.
Arrange on large platter and chill for 15 minutes.
Meanwhile, prepare French bread with tartar sauce.

Cut each loaf in half, horizontally. Scoop out the doughy part of the center and baste each loaf with butter. Place on a baking sheet and bake @ 350 degrees for about 10 minutes.

Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the oysters, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels.

Brush inside of each loaf with Creole tartar sauce and add lettuce and tomato. Arrange oysters, 12 on each loaf and cut in halves. Serves 4 Enjoy! Cest bon!

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