If you're a fan of oysters, you may be sneaking the seafood into your Thanksgiving stuffing. But the batter-fried bivalves are even more divine stuffed inside a sandwich — in this case, the famous New Orleans French-bread creation known as an oyster po'boy or oyster loaf.
Just how divine is the oyster loaf? In the 1800s, the sandwich was nicknamed la mediatrice or "the peacemaker," because husbands brought them home to placate angry wives. Some skeptics wonder how a po'boy is different from a sub or a grinder, so for further insight and two great recipes, read more.
If you've ever eaten an oyster po'boy, you know that it's no sub sandwich. What sets a po'boy apart is the fluffy but flaky French bread that's native to New Orleans. The way the crusty loaf hugs the cornmeal-crusted oysters, squishing them down to manageable sandwich size, elevates an otherwise simple recipe to regal status. This version, which I devoured on a sunny Monday morning at Nola's Acme Oyster House, is "dressed" with shredded lettuce, tomatoes, and mayo, plus a touch of Tabasco and lemon. But the minimalists among you can skip the dressing. Below, get the recipes for both the oyster loaf and the cormeal-crusted oysters that go inside it.
1 dozen fresh fried oysters Makes one sandwich.
1 small loaf French bread (about 1 foot long)
1/4 cup salt butter
1 cup shredded iceberg lettuce
2 slices tomato
1 dozen fresh fried oysters
Makes one sandwich.
1 1/2 pints fresh shucked oysters (about 2 1/2 dozen medium-sized oysters) Makes 2 1/2 dozen fried oysters.
Vegetable oil for deep frying
1 cup finely ground yellow corn meal
2 teaspoons salt
3/4 teaspoon fresh, finely ground black pepper
1/8 teaspoon cayenne
1 1/2 pints fresh shucked oysters (about 2 1/2 dozen medium-sized oysters)
Makes 2 1/2 dozen fried oysters.