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
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.
To make the slaw, combine the cabbage, apple, fennel, orange juice, vinegar, and salt in a large bowl and toss well. Set aside.
Preheat the broiler.
In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. Add the oysters; cover and refrigerate for 10 minutes.
In another medium bowl, whisk together the cornmeal, flour, harissa, salt, pepper, and paprika.
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.
Turn the oven temperature down to 250 degrees F.
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.
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.