Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 6 Times
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Mandiche’s Po’ Boy
Cookbook
The po' boy was known as the peacemaker. After a night of hooch and jazz, the typical wayward husband brought home this toasted loaf of French bread filled with succulent fried oysters as an early Sunday morning peace offering to his wife.
Yield : Serves 1
Ingredients
Sauce:
- 1 cup olive oil
- 1 head of garlic, peeled and finely chopped
- 3 scallions, including some of the green, chopped
- 1 teaspoon salt
- ¼ teaspoon freshly milled pepper
- 1½ teaspoons cold water
- 2 tablespoons dry sherry
Sandwich:
- ½ loaf of French bread, halved lengthwise
- 3 tablespoons unsalted melted butter
- 1 quart vegetable oil, for deep-frying
- 1 dozen oysters, shucked
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
Equipment:
- Deep-frying thermometer
Directions
Sauce:
Combine all of the ingredients except the sherry in a medium saucepan and bring to a boil. Reduce the heat and simmer until the garlic is soft. Remove from heat and stir in the sherry. Set aside.
Sandwich:
Preheat the oven to 400° F. Generously brush the French bread with melted butter and place it on a baking sheet. Bake for 10 minutes, or until the edges are brown. In a deep pot, heat the oil to 365° F. Dip the oysters in the beaten eggs and pat them lightly in the flour. Deep-fry until golden and crispy. Drain on paper towels. Quickly dip the oysters into the sauce and place on the bottom half of the French bread. Sprinkle with the parsley and serve hot.
© Christopher Idone
Nutritional Information
Nutrients per serving
4102 kcal
30 % daily value
52 % daily value
16 % daily value
875 mg
138 mg
45 g
6 g
6 g
136 g
557 mg
3686 mg
64 g
378 g
118 % daily value
