Oyster po' boy sliders recipe

Fried oyster po' boy sliders bring New Orleans to your party. (Photo: Marx Foods/Creative Commons license)

In Philly it's the cheesesteak, in France it's the croque monsieur, but in Louisiana, the sandwich that most defines local foodie culture is the po' boy. While you can find a po' boy in New Orleans stuffed with anything from hot roast beef to barbecued shrimp, the version that brings both culinary saveurs and everyday working men to their knees is the fried oyster po' boy.

The marriage of hot and crunchy fresh-fried oysters dripping into a crusty baguette, then slathered with mayo and topped with crisp produce, is second to none. But, what do you do when you want to feed po' boys to a big crowd of hungry Mardi Gras revelers or football watchers in your own home? Enter the slider.

The popular mini-sandwiches make it easy to feed a large crowd, and each guest can eat as few or as many sliders as he or she likes. Have plenty of hot sauce on hand and let folks make theirpo' boys as fiery as they desire. You might also have several varieties of heat levels on hand to satisfy a number of palates.

The bread here is as key as the fresh oysters. One of the qualities that distinguishes the po' boy from its submarine or grinder cousins is the soft, chewy baguette. Because you'll be making a mini version, you'll want to replicate that texture in smaller form. Whether you choose a brioche-style bun, mini baguettes, or simply slice a regular baguette, try to choose a bread that's the right size for a two-oyster po' boy.

This fried oyster po' boy recipe is adapted from the folks at Marx Foods (a fine purveyor of wholesale fresh seafood with everything from oysters to squid ink). They recommend using multiple pans of oil to fry your oysters simultaneously, rather then crowding them, or frying in batches of 4-5 oysters at a time. If you have a deep-fryer, you're in like Flynn.

You might even consider frying up your oyster po' boys to order as your guests arrive, so each person gets a piping hot slider or sliders, but that's your call.

Oyster Po' Boy Sliders Recipe

Ingredients:

• 9 cups yellow cornmeal
• Salt to taste
• 5 tablespoons dried ground chilies (or to taste)
• 5 large eggs
• 12 oz (or more, depending on frying method) peanut oil
• 4 lbs fresh shucked oyster meat (about 48 oysters), rinsed and drained
• Mayonnaise
• 3-5 fresh tomatoes, sliced (to dress 2 dozen sliders)
• Lettuce leaves (to dress 2 dozen sliders)
• Brioche, sourdough or French bread rolls; or sliced baguette (about 24 pieces)

Directions:

1. In a large bowl, combine the cornmeal, salt and chilies. In a separate small bowl, beat the eggs well with a few tablespoons of water and set aside. Heat peanut oil in a large pot or pan at a depth enough to cover the oysters. (See note above about cooking in batches or separate pans.) Oil is at frying temperature when it reaches 375 degrees.
2. Dip each oyster first in the egg mixture, then in the corn meal until well coated. Carefully lower each oyster into the oil using a slotted spoon or tongs, using a splatter guard if you have one, for extra protection against splattering.
3. Fry for a few minutes, turning if necessary, until firm and golden. Lift oysters out carefully and drain on paper towels. Make sure the oil has returned to frying temperature before frying a second batch, and replace oil as necessary when it becomes too dirty.
4. Assemble your po' boy sliders by placing two oysters on each bun and adding mayonnaise, lettuce and tomato. Alternatively, you can serve the oysters on a platter and allow your guests to dress their own sliders as they wish. In addition to the lettuce, tomato and mayonnaise, you could add sliced onions and dill pickles to your table.

Makes about 2 dozen oyster po' boy sliders with two per bun

Keep your party theme Cajun by serving up some devilish Cajun-style hot wings with your po' boys.

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