Oyster Po'Boy

Whalesbone chef Michael Radford shares his recipe for a classic oyster po'boy sandwich. (Courtesy Michael Radford)

The Whalesbone Oyster House owner Joshua Bishop is headed off to the Tyne Valley Oyster Festival in Prince Edward Island Thursday to join a group of Canadians trying to break a Guinness world record for number of oysters shucked in an hour.

Before he goes, he and chef Michael Radford join Alan Neal on All in a Day and Radford shares his recipe for a classic oyster po' boy sandwich.

Ingredients

  • 6 West Coast oysters.
  • 2 buns or bread of your choice for sandwiches.
  • Mayo.
  • Lemon juice.
  • Extra virgin olive oil.
  • Salt & pepper.
  • Pickled red onions or any pickle that you would like e.g. bread and butter pickles would be great on this sandwich
  • 1 cup of buttermilk.
  • 1 cup of shredded cabbage dressed with a splash of extra virgin olive oil, lemon juice and a pinch of kosher salt.
  • 1 pint cherry or grape tomatoes, or really any tomato of your choice.
  • ¼ bunch of chives.
  • ¼ bunch of herbs such as parsley, tarragon, or cilantro.
  • Table top deep fryer or large heavy bottomed pot filled with required amount of vegetable oil.
  • Po’ boy spice mix (mix all ingredients together in a bowl and set aside):
    • 1/2 cup flour.
    • 1 cup corn starch.
    • 2 tbsp kosher salt.
    • 1 tbsp ground black pepper.
    • ¼ cup of paprika.
    • 2 tbsp onion powder.
    • 2 tbsp garlic powder.

To cook and assemble

  1. Set temperature of deep fryer to 350 F or bring a deep relatively large heavy bottomed pot filled half way with vegetable oil to 350 F.
  2. Cut large west coast oysters in half and coat with buttermilk. West coast oysters tend to be meatier and hold up to cooking better than Malpeque oysters.
  3. Take the oysters out of the buttermilk and place in bowl of po’ boy spice mix, and thoroughly coat with spices.
  4. Make sure buns are sliced in half, buttered and toasted on a grill, oven, skillet or BBQ, even a toaster. Whatever works for you, just make sure they are toasty and warm.
  5. Fry the dredged oysters, until nice and golden brown and crispy and then drain on paper towel.
  6. Cut tomatoes in half and dress with olive oil, lemon juice, salt & pepper, chopped chives and herbs of your choice.
  7. Spread mayo on both sides of bun, put some of the shredded-cabbage-slaw mix down on the bottom and top with fried oysters, a few pickles of your choice, tomato salad and the top of the bun.
  8. Serve sandwich with side of your choice, maybe a green salad, roasted potato wedges, fries or a nice potato salad.
  9. Chow down on a tasty sandwich and enjoy!