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.
- 6 West Coast oysters.
- 2 buns or bread of your choice for sandwiches.
- 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
- 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.
- 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.
- Take the oysters out of the buttermilk and place in bowl of po’ boy spice mix, and thoroughly coat with spices.
- 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.
- Fry the dredged oysters, until nice and golden brown and crispy and then drain on paper towel.
- Cut tomatoes in half and dress with olive oil, lemon juice, salt & pepper, chopped chives and herbs of your choice.
- 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.
- Serve sandwich with side of your choice, maybe a green salad, roasted potato wedges, fries or a nice potato salad.
- Chow down on a tasty sandwich and enjoy!