Superbowl Oyster Po Boy Sliders

I will be making these for my Super bowl party. Scroll down to see how they REALLY looked !!



Recipe by Oysterman's wife:

Oyster Po’ Boys (aka Peacemakers) are sandwiches built around fresh fried oysters. These sliders are just the right size for serving on platters at your next big party.

Note: 64oz is a lot of oysters. We recommend using multiple pots/pans of oil in order to fry as many oysters at once as possible without overcrowding the oil. If using shallow pans, you’ll only need an inch to an inch and a half of oil in each pan.

Alternatively, you can simply fry the po’boys to order…but that can reduce your ability to mingle with your guests.

Ingredients:
1 64oz jar of fresh shucked oyster meat
9 cups yellow cornmeal
5 eggs
~ 5 tablespoons ground dried de arbol peppers (optional) (see Make your own Chili Powder)
12+ oz peanut oil
Kosher salt
Dill pickles
Mayonnaise (store bought or make your own mayonnaise)
8-12 tomatoes
2 bunches of fresh lettuce
Brioche, sourdough, or French bread rolls


Directions:

1. In a bowl, add the cornmeal and season with salt and the homemade chili powder. The amount of ground chili powder listed above will give your oysters a kick that is tempered by the mayonnaise. It can, of course, be toned down to your liking, omitted entirely, or cranked way up for some serious fire.

2. Wash your lettuce, tomatoes, and dill pickles allowing them to dry.

3. Heat the peanut oil in a high-sided pan or pot. You want to maintain an oil temperature that is as close to 375 as possible (a frying thermometer is a good way to be sure, but you can also periodically check with a normal probe thermometer in a pinch).

4. Beat the eggs in a small bowl with 3-4 tsp of water to loosen them up.

5. Drain and rinse the oyster meat

6. Dip each oyster in the egg mixture, then put it in the breading. Once you have 4-5 oysters in the bowl, shake it gently to coat them with the seasoned cornmeal.

7. Carefully lower each oyster into the hot oil. Use a spider or tongs for extra safety. Do not fry more than 4-5 oysters at a time, per pan, as you do not want to overload the oil and cause it to lose heat. If using a shallow pan, you may want to cover it with a splatter guard in case pockets of moisture in the oysters cause spitting.

8. Slice tomatoes and pickles and tear lettuce leaves. Keep an eye on the frying oysters and turn them half way through the cooking process (they should only take a couple of minutes to cook).

9. Once the oysters have firmed up and the breading has taken on a golden color, fish them out and put them on several layers of paper towels to drain. You can cover them with more paper towels to speed this process and help them stay warm.

10. Make sure the oil has returned to a temperature of 375 before frying another batch in that pan. Keep an eye on the quality of your oil. When it begins to get dirty you’ll need to replace it with fresh oil. Don’t throw the old oil out though. Simply set it aside to cool, then filter it, and you can reuse it a few more times (assuming you haven’t allowed it to smoke or get too dirty).

11. Slice and toast your rolls.

12. Spread each roll with mayonnaise and layer on lettuce, tomato slices, and pickles. Add the number of fried oysters that seems appropriate given the size of your rolls (we prefer small brioche rolls and about two oysters each).

13. Serve while hot!!!


Here is my humble try:



Very nice. Mmmmmmmm......


Christmas Oyster Recipies

Oyster Shooters


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Chili Fried Gulf Oysters

Mexican Oyster Dish:



by: Brennan’s of Houston

Ingredients:

3 Cups Chili Corn Sauce Vegetable oil
3 Cups Texas sweet potatoes, julienned
¾ Cup cornmeal or "masa harina" corn flour
¾ Cup all purpose flour
2 Tablespoons Creole seafood seasoning, divided evenly
and 36 Texas oysters (VA oysters for substitute).


Prepare Chili Corn Sauce; reserve and keep warm.

Heat about 2 inches of oil to 325°F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve. Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl.

Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. keep warm.

Ladle ½ cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.

Chili Corn Sauce:

2 Tablespoons vegetable oil
¾ Cup Texas onion, julienned
¾ Cup Texas poblano pepper, julienned
¾ Cup Texas red pepper, julienned
1-1/2 Cups fresh Texas corn kernels
½ Cup tequila
1-1/2 Cups whipping cream
1 Teaspoon ground cumin
1 Tablespoon chili powder
Salt and black pepper

Heat oil in a medium-sized skillet over medium-high heat. Add onion, poblano and red peppers, and corn; sauté until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half.

Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.

BACK TO OYSTER RECIPIES HOMEPAGE:

Christmas Eve Fried Oysters

This is the recipie for the saltine crusted fried oysters that were served at the oysterman household on Christmas eve. Enjoy:

Merry Christmas Eve Fried Oysters

1. lightly dust each oyster in flour, salt, and pepper and let them dry on a couple folded paper towels.

Crumble Saltine Crackers with a rolling pin in the long bags they come in.

You don’t want to pulverize the crackers too much or you will get cracker powder rather than the desirable quarter inch size crumbs.

Separate the cracker crumbs from the dust and pour the crumbs into a wide shallow bowl.

Dip each oyster in a bath of eggs beaten with a little whole milk or cream and then cover it in Saltine Cracker crumbs.

Let stand for a minute or so on folded paper towels on a platter then fry in a thick frying pan at medium high heat in about a half an inch of salted (or unsalted) butter until golden brown on each side.

Remove onto another plate with folded paper towels before presenting on a serving platter garnished with lemon wedges and parsley sprigs. Serve with plenty of freshly made Oyster Sauce."

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Fried oysters

Fried oysters with flour and a seasoned egg and bread crumb coating. These turned out fantastic.



INGREDIENTS:
2 cups oysters, drained and dried thoroughly
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs

PREPARATION:
In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes.

Serves 6.

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Fried Oyster Po' Boy

By Diana Rattray, About.com

Oyster Po' Boy



This oyster po' boy would also be delicious with Come Back Sauce instead of mayonnaise.

Ingredients:
1 quart oysters
3 large eggs
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun Seasoning
1 teaspoon black pepper
4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
2 medium tomatoes
shredded lettuce
mayonnaise or Come Back Sauce
dill pickle slices
salt and pepper

Preparation:
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.

Fry the oysters in batches for about 3 minutes, or until golden brown.

Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!


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