Oyster Poor Boy

Name: Oyster Poor Boy
Prep time: 30 min
Total time: 110 min
Yield: 4
Cuisine: American
Ingredients: ½ cup Buttermilk (1/2 cup buttermilk); 1 tbsp Hot Sauce (1 tablespoon hot sauce + 2 teaspoon hot sauce); 24 pieces Oysters (24 farm-raised oysters, shucked); ½ cup Mayonnaise (1/2 cup mayonnaise); 4 tsp Lemon Juice (4 teaspoon fresh lemon juice); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 2 tsp Pickle Juice (2 teaspoon dill pickle brine); 2 tsp Kosher Salt (2 teaspoon kosher salt, divided); ½ tsp Dried Parsley (1/2 teaspoon dried parsley); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper, plus more for seasoning); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne pepper); ¼ tsp Garlic Powder (1/4 teaspoon garlic powder); ¼ tsp Sumac (1/4 teaspoon sumac); 1 piece Iceberg Lettuce (1 small head iceberg lettuce, cut into 1/2-inch ribbons); 1 L Peanut Oil (1 quart peanut oil); ¾ cup White Cornmeal (3/4 cup finely ground white cornmeal); ¾ cup Panko (3/4 cup panko breadcrumbs); 1 tsp Nutmeg (1 teaspoon freshly grated nutmeg); 4 pieces Banh Mi Roll (4 6-8 inch banh mi or French bread rolls)

Deep-fried oysters on a French bread roll, topped with a zesty, creamy iceberg lettuce slaw.

110 minAmerican

Servings4

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Pescatarian

Ingredients

For 4 servings

Buttermilk½ cup · 1/2 cup buttermilk
Hot Sauce1 tbsp · 1 tablespoon hot sauce + 2 teaspoon hot sauce
Oysters24 pieces · 24 farm-raised oysters, shucked
Mayonnaise½ cup · 1/2 cup mayonnaise
Lemon Juice4 tsp · 4 teaspoon fresh lemon juice
Dijon Mustard1 tbsp · 1 tablespoon Dijon mustard
Pickle Juice2 tsp · 2 teaspoon dill pickle brine
Kosher Salt2 tsp · 2 teaspoon kosher salt, divided
Dried Parsley½ tsp · 1/2 teaspoon dried parsley
Black Pepper¼ tsp · 1/4 teaspoon freshly ground black pepper, plus more for seasoning
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne pepper
Garlic Powder¼ tsp · 1/4 teaspoon garlic powder
Sumac¼ tsp · 1/4 teaspoon sumac
Iceberg Lettuce1 piece · 1 small head iceberg lettuce, cut into 1/2-inch ribbons
Peanut Oil1 L · 1 quart peanut oil
White Cornmeal¾ cup · 3/4 cup finely ground white cornmeal
Panko¾ cup · 3/4 cup panko breadcrumbs
Nutmeg1 tsp · 1 teaspoon freshly grated nutmeg
Banh Mi Roll4 pieces · 4 6-8 inch banh mi or French bread rolls

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Steps

1Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
2While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
3Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
4Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl
5Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
6Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
7Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
8Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
9Line the bottom of your roll with slaw and top with 5 to 6 oysters.
10Consume. Notice how the slaw is kind of gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.