Fried Oyster Po’Boy with Roasted Poblano and Cajun Slaw
For me, this is true decadence! I rarely deep fry food at home as it is messy and bad for the waistline, but you won’t find this on any menu in new england, so if you want to eat it you’ll have to get out the oil and batter! In place of oysters, you could also use fried clams (steamers would be best) chicken or shrimp.
Ingredients
- 1 batch Italian Rolls. See below or click here for recipe
Fried Oysters
- 6–8 oysters per sandwich
- a plate of flour for drying
- Enough eggs for dipping
Breading
- 1/2 cup flour
- 1/2 cup panko
- 1/2 teaspoon salt
- Black pepper to taste
Cajun Slaw
- I head green or napa cabbage
- 1 onion
- 2 sticks celery
- 1 carrot
- 1/2 cup pickles
- 1/4 cup mayonnaise
- 1/4 cup hot sauce
- 1/4 cup cider syrup
Instructions
1. Roast a poblano (or other pepper) until tender and juicy. Slice and set aside.
1. Slice raw veggies very thin, using a mandoline if possible.
2. Mix them in a large bowl with mayo, hot sauce and cider syrup. set aside.
3. Spread out your oysters out the plate of flour. make sure they are well coated so that they dry thoroughly.
4. Take a heavy bottomed pot and add 2-3 inches of oil. Heat to 350° and monitor closely. Never let your oil get over 400° as it creates a serious fire hazard.
5. Whisk your eggs in a bowl
6. Mix your flour, panko, salt and pepper in a paper bag.
7. When your oil is ready, dunk your dry oysters in egg, then place in bag to coat (6-8 at a time).
8. Shake the bag and place each oyster into the frying oil . cook for about 3 minutes, flipping halfway through.
9. Take you Italian roll and load it up with slaw, fried oysters and roasted pepper, then top with your favorite hot sauce and go to town!
