Mini PO' Boy Sandwiches
Used with permission from the new cookbook
Meals for Every Occasion by Ricardo Larrivee
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Mini PO' Boy Sandwiches Serves 8
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) finely chopped sour pickles
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) creamed prepared horseradish
1/4 tsp (1 mL) sugar
Salt and pepper
1 1/2 cups (375 mL) fine cornmeal
1/2 tsp (2.5 mL) cayenne pepper
3/4 lb (350 g) shucked oysters, drained and patted dry
1 baguette (or 4 small submarine buns), halved lengthwise
1 cup (250 mL) iceberg lettuce, thinly sliced
1 tomato, thinly sliced
- TARTAR SAUCE In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
- FRIED OYSTERS Preheat the oil in the deep-fryer to 350°F (180°C). Line a baking sheet with several layers of paper towels.
- With the oven rack in the middle position, preheat the broiler.
- In a bowl, combine the cornmeal and cayenne. Season with salt. Dredge the oysters in the cornmeal mixture, coating them well.
- Drop half the oysters into the deep-fryer and fry until golden, 1 to 2 minutes, depending on size. Drain and transfer to the paper towels. Repeat with the remaining oysters. Season with salt
- SANDWICHES Meanwhile, toast the bread under the broiler for 2 to 3 minutes.
- Spread tartar sauce on each half. Top the bottom half with lettuce, tomatoes and fried oysters. Cover with the top half of the bread and press firmly. Cut into 2-inch (5 cm) pieces and insert a toothpick in each bite
- Serve as an hors d’oeuvre or for lunch.
Preparation 20 minutes, cooking 7 minutes. The po’ boy is a New Orleans invention: a submarine sandwich loaded with fried oysters, crayfish or crab topped with lettuce, pickles, tomatoes and mayonnaise. It’s simple fare, ideal for lunch with corn on the cob.
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