OYSTER PO'BOY
In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy fillets amplify the oysters' oceanic flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt butter in a saucepan with garlic. Puree in a food precessor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
- Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.
- Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. Sandwich oysters, arugula, anchovies, and lemon with rolls.
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William Holtzclaw
[email protected]Overall, I was disappointed with this recipe.
Farooq Jutt
[email protected]The rémoulade sauce was too spicy for my taste.
Joel Edwin
[email protected]The bread was too dry.
HamzaSardar
[email protected]I thought the oysters were a bit overcooked.
Ruweydo C laahi
[email protected]I'm not sure what I did wrong, but my po'boys didn't turn out as good as the ones in the pictures.
Marc Lazarus
[email protected]I've tried other oyster po'boy recipes, but this one is by far the best.
Abo Obama
[email protected]The rémoulade sauce is what really makes these po'boys special.
ONE X ARIF
[email protected]These po'boys were so good, I ate two of them.
Amine Aminou
[email protected]I'm from New Orleans and these po'boys are the real deal.
Kerry Pearl
[email protected]The perfect sandwich for a summer party.
mohamed hany elkafrawy
[email protected]I'll definitely be making these again.
Md jakir Md jakir
[email protected]These po'boys were amazing!
Ayesha Gujjar
[email protected]I'm not a fan of oysters, but my husband loved this recipe.
Malindu Sanchitha
[email protected]The oysters were a bit too greasy for my taste, but the rest of the po'boy was great.
Srijana Ghatane
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the rémoulade sauce.
michael hunter
[email protected]I've never had an oyster po'boy before, but this recipe made me a fan! The combination of the crispy oysters, the creamy rémoulade, and the soft bread was amazing.
Nokib Hassan
[email protected]These po'boys were a hit at my party! The oysters were perfectly fried and the bread was soft and fluffy. I'll definitely be making these again.