Monahan’s Fried Oyster Po’Boy
We serve these every Saturday at the Market but here’s the recipe in case you feel like making them at home.
Serves 4
- 1 baguette (choose a baguette with a softer crust so that oysters won’t get squashed with each bite)
- 4 nice leaves of romaine lettuce
- 3/4 lb. fresh shucked select oysters
- Drake’s batter mix or fine cornmeal for dredging
- Peanut or vegetable oil for frying
- Tomato slices
- Red onion slices
- Rémoulade sauce (make at home or buy at Monahan’s)
- salt and pepper
- wedges of lemon
Cut baguette lengthwise, then into 4 equal pieces and slather bottom piece with remoulade. Arrange lettuce, tomato and onion over remoulade sauce. Heat skillet or heavy pan and add enough oil so it will just cover oysters (about 1 inch).
Dredge oysters in their liquor, then in the Drake’s or cornmeal. When oil is sizzling hot but not yet smoking, around 360º, add oysters one at a time and fry for 2 or 3 minutes or until golden brown. Drain on paper towel, season with a touch of salt and pepper.
Arrange oysters over each Po’Boy and attack!
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