INGREDIENTS:

24 shucked Oysters, East Coast wild harvested
2 eggs
1 cup Buttermilk, whole
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon freshly ground Black Peppercorns (Tellicherry)
1/4 teaspoon Cayenne Pepper
1 teaspoon Wild Bill's Meat Rub (my standard house seasoning)
4 (6-inch) hoagie rolls or French Bread
Vegetable or Peanut Oil for deep frying
4 leaves Romaine lettuce
Creamy slaw (optional) recipe below or use KFC coleslaw recipe
Remoulade Spicy Sauce (recipe below)
Creole Mayonnaise (optional) recipe below

In a small bowl, beat 2 eggs and buttermilk together.  In a large bowl or small cake pan combine flour, cornmeal, salt, Cayenne pepper, fresh ground black pepper and Wild Bill's meat rub, mixing well.

Heat peanut oil in a medium sized stock pot or deep fryer to 375 degrees.  Dip oysters in the buttermilk mixture (drench) and allow excess to drain back into the bowl and dredge (coat) with the flour cornmeal mixture.  Drench and coat (dredge) entire batch and place on a plate and deep fry in batches.  Do not overload or crowd your deep fryer and allow to deep fry until golden brown.....about 3 minutes.  Place on paper towels or metal rack to drain excess oil.

Slice hoagie rolls or French bread in half horizontally and coat with a generous portion of Remoulade Sauce or Creole Mayonnaise on both halves.  Place lettuce on bottom half of roll and fill with at least six oysters.  Spoon slaw on top of oysters and serve while oysters are still hot.

YIELD:  4 Hoagie Po' Boy Sandwiches

Above Po Boy Sandwich prepared on 08-04-16 and was outstanding.  My bride mentioned to me several days ago about how good the last Oyster Po Boy Sandwich was and I surprised her this evening with the above sandwich.  Our local Walmart had some fresh oysters shipped in and it was perfect timing. 

ALTERNATE RECIPE

I changed the recipe and used about a 2:1 mix of Lakeside Seafood Breader and Zatarain's Seasoned Fish Breader with a teaspoon or two of Old Bay Seasoning.  I placed about a cup of the breader mix in a zip-lock type bag, drained the oysters, coated them with the above breader mix and they went directly into the hot oil until golden brown.  They were placed on a metal drying rack to drain any excess oil.  The hoagie buns were sliced, coated each piece with Duke's Mayonnaise and Thousand Island Dressing, added the following to the bottom hoagie roll; Romaine lettuce, oysters, sliced red bell pepper, sliced green bell pepper and sliced red onions topping off with homemade slaw.  Placed other piece of hoagie roll on top and stuck a couple frilled toothpicks into the Po Boy Sandwich and sliced on a bias for the camera.  

NOTE:  The above seasoning mix less the Old Bay Seasoning is what my friend Robert Webster of Hamlet, NC uses on most of his fish fry's.  I received a lot of "chin music" from him via telephone on 06-03-2021 for not mentioning his name.................grin if you must! 

PO BOY SANDWICH SERVED ON 02-22-14

Above Po' Boy Oyster Sandwich prepared on 02-22-14 and was off the chain.  I cut the recipe to 1/4 size since I only had 1/2 pound of fresh shucked oysters and my bride and I shared this Po' Boy Sandwich.  The Remoulade Sauce and Slaw were prepared ahead of time and it didn't take but a jiffy to get those large "beautimous" select shucked oysters golden brown and onto the hoagie roll.  I left off the Creole Mayonnaise since the Remoulade Sauce was mayonnaise based and not too spicy but just right.  I can take the Remoulade Sauce much hotter but my bride cannot and this Remoulade Sauce recipe was outstanding!

Thumbnail sequence pixs taken.  NOTE:  I had pc trouble and lost some of the sequence pixs taken.

  
 
Remoulade Sauce Ingredients:

1 1/4 cups mayonnaise
1/4 cup prepared mustard
1 clove of garlic
1 tablespoon pickle juice
1 tablespoon capers
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon prepared horseradish
1/4 teaspoon Louisiana Hot Sauce

Place all ingredients in food processor and blend until smooth.  Place in refrigerator until ready to serve.  View Remoulade Sauce Recipe for pixs of this sauce.

Creamy Slaw Ingredients:

2 cups thinly sliced cabbage
1 small carrot, thinly sliced
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1/2 teaspoon Kosher or Sea salt
1/4 teaspoon freshly ground black peppercorns (Tellicherry)

Combine all ingredients and place in refrigerator until ready to serve.

Creole Mayonnaise Ingredients:

1/4 cup mayonnaise
1 tablespoon minced green onions
1 tablespoon minced fresh parsley
2 teaspoons spicy mustard
2 teaspoons sweet pickle relish
1 teaspoon capers minced
1/2 teaspoon Louisiana Hot Sauce

Combine all ingredients and place in refrigerator until ready to serve.

French bread loaves were used typically, whereas a French bread loaf is around two feet in length and cut into sections for the sandwich with a "shorty" being about six inches long and a full Po' boy a foot long.  Shrimp, beef, chicken and others meats are used and the beef Po' Boy is served with a beef broth type dipping sauce. 

This recipe is fairly generic and a compilation of recipes from the Internet and like a sub sandwich, you can create your own with whatever you desire, but the Oyster Po' Boy sandwich is a winner if you like deep fried oysters.  A little extra Vitamin B12 and other proteins and vitamins shouldn't hurt us men folk either...........grin if you must.

Web published by Bill aka Mickey Porter 06-13-12 with pixs added on 02-22-14 and 08-04-16.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.