Castnet's Oyster Po'boy

Recipe courtesy Kent Bondi, 2011
Show: Hook, Line & Dinner Episode: New Orleans
TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oil to 350 degrees F in a deep-fryer or large pot.

Make a large mound with the yellow corn flour. Using a sieve, drain the freshly shucked oysters of excess fluid and place on top of the flour mound. Coat the oysters completely with the yellow flour, making sure there are no wet spots on the oysters themselves.

Sift any excess flour from the oysters and place into the fryer. Deep fry until golden brown, about 3 minutes. Remove and dust with the seasoning salt.

Cut the baguette into 2 separate pieces. Spread mayo on half of the baguette (and ketchup and hot sauce, if using) and layer with some lettuce, tomatoes and then some pickles.

Place the fried oysters on the other side of the baguette, before joining the 2 halves. Cut each baguette in half again and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on September 26, 2011

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    Being born and raised in New Orleans and now living in the West we can find oysters BUT the bread is the hardest to duplicate. No where but in New Orleans can you get the bread right and Leidenheimers is the best! The crispy outside and airy inside is perfect for making poboys! When we go back to New Orleans our first stop is to get oyster poboys on this delicious bread! This recipe is very good. In fact my family has used this one for years. But the lettuce has to be shredded and the pickles have to be dill!

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