Oyster Po’ Boys With Harissa & Muffuletta
Extract from World Spice at Home • By Amanda Bevill and Julie Kramis Hearne • Published by Sasquatch Books
About
World Spice at Home
We love a good oyster po’ boy. You’ll need to have the perfect roll—one that’s not too crispy, holds together, and won’t get soggy. We like a French bread roll lightly toasted and buttered. The olive salad gives this po’ boy a New Orleans twist. In this recipe, the kick is in the breading, and of course you have to serve it with Crystal brand hot sauce!
Makes 6 sandwiches
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You Will Need
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Step 1
To make the spread, add the olive salad to a blender and blend until almost a paste. Using a spatula, transfer the paste to a small bowl. Stir in the mayonnaise until well combined.
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Step 2
To make the slaw, combine the cabbage, apple, fennel, orange juice, vinegar, and salt in a large bowl and toss well. Set aside.
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Step 3
Preheat the broiler.
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Step 4
In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. Add the oysters; cover and refrigerate for 10 minutes.
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Step 5
In another medium bowl, whisk together the cornmeal, flour, harissa, salt, pepper, and paprika.
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Step 6
Cut the baguettes in half lengthwise and spread the inside with 1 tablespoon butter or lightly brush with olive oil. Arrange on a baking sheet. Place on the second oven rack down and broil until lightly golden brown. Set aside.
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Step 7
Turn the oven temperature down to 250 degrees F.
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Step 8
Heat the canola oil in a 3½- to 4-quart Dutch oven (the oil should come up the sides at least 1½ inches) over medium-high heat to 350 degrees F. Using a slotted spoon, drain about 4 to 5 oysters. Dredge the oysters in the cornmeal mixture until well coated, shaking off any excess. Transfer to a plate and repeat with the remaining oysters. Fry 8 to 10 oysters at a time in the hot oil for about 3 minutes. Transfer to a paper towel–lined baking sheet.
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Step 9
Place the baking sheet in the oven to keep warm and repeat with the rest of the oysters. Once all of the oysters are fried, place the rolls on a platter and smear 2 tablespoons of the spread on each side. Add ½ cup slaw to the top of the bun and 4 to 5 oysters to the bottom. Serve with lime wedges and hot sauce.
