Oyster Po' Boy with Chipotle Mayonnaise

7/4/2006

For the Chipotle Mayonnaise:

1/2 cup mayonnaise

1 1/4 teaspoons minced canned chipotle chiles in adobo

1/2 teaspoon fresh lemon juice

For the Fried Oysters:

6 cups vegetable oil

1 large egg

1/4 cup whole milk

2 1/2 teaspoons salt, divided use

1 1/2 cups cornmeal

1/4 teaspoon black pepper

2 cups shucked oysters, drained (about 36)

1 12-to-14-inch-long loaf soft-crusted bread, warmed in oven

3 cups shredded iceberg lettuce

Lemon wedges, to taste

To make Chipotle Mayonnaise: Whisk together mayonnaise, chipotle and lemon juice and chill mixture, covering surface with plastic wrap.

To make Fried Oysters: Heat oil in deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375 degrees on deep-fat thermometer, about 12 minutes.

While oil is heating, whisk together egg, milk and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well. Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375 degrees for each batch.

To assemble sandwich: Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently. Serve with lemon wedges.

Yield: 2 generous servings

Source: Gourmet magazine

BOURBON STREET BEEF PO' BOY

6 tablespoons cooking oil or butter, divided use

1 large onion, sliced1 small green bell pepper, sliced

6 tablespoons flour

2 cups beef broth

1 teaspoon Worcestershire sauce

3/4 teaspoon Tabasco sauce

1/2 teaspoon thyme, crumbled

4 hero rolls, heated in oven until hot and lightly crisped on outside

1 pound cooked roast beef, thinly sliced and warmed

Melt 1 tablespoon butter or margarine in large frying pan or sauti pan over medium heat. Add sliced onion and peppers, turn heat up slightly and sauti vegetables until crisp-tender. Remove vegetables to a plate with a slotted spoon.

Melt remaining 5 tablespoons butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.

Slowly add broth, stirring, until mixture bubbles and thickens. Add cooked onions and bell pepper, Worcestershire sauce, Tabasco and thyme. Continue stirring and simmering until mixture is of desired thickness. Cut a thin slice from top of each roll; scoop out soft insides.

Arrange meat inside each warm roll; spoon gravy over meat and replace tops on rolls. Makes 4 sandwiches.Source: Adapted from dianaskitchen.com

NICE AND SPICY CATFISH PO' BOY SANDWICH

COLESLAW:

4 cups shredded cabbage

1 small onion, grated

1 carrot, peeled and grated

1 tablespoon minced parsley

1/4 cup vegetable oil

3 tablespoons cider vinegar

1/4 cup mayonnaise

1 tablespoon sugar

1/4 tablespoon dry mustard

1/8 tablespoon granulated garlic

1/2 teaspoon celery seed

Cayenne pepper, to taste

CATFISH:

6 (6-8 ounce) catfish fillets

1 cup milk

1 egg

1/2 cup water

3 tablespoons Creole mustard

Juice of 1 lemon

Louisiana hot sauce, to taste

Seasoned corn flour, as needed (see Note)

TO FINISH:

6 (6-inch) po' boy loaves (French bread)

1 red onion, thinly sliced

For Coleslaw: Toss cabbage, onions, carrot and parsley until well mixed. In small bowl combine oil, vinegar, mayonnaise, sugar, mustard, garlic, celery seed and cayenne. Stir well. Pour dressing over cabbage mixture and toss gently. Refrigerate 2 hours while frying fish.

For Catfish: Preheat oven to 375 degrees. Submerge fish in bowl of ice water

30 minutes prior to frying. This helps keep fish firm and moist while it cooks.

In large Dutch oven or fryer, place enough oil to cover fish by 1-2 inches.

Heat oil to 365 degrees. In mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce.

Remove fish from ice water and place in Creole mustard batter, then in corn flour. Fry until golden brown and beginning to float to surface. Do not overcook. Fish are best when crisp on outside but tender and juicy inside.

Drain on paper towels.

To Finish: Slice po' boy loaves in half and place on cookie sheet. Toast lightly in oven. When bread is lightly browned, place 1 catfish fillet on 1/2 of toasted loaf. Top with sliced red onions and a generous portion of Coleslaw.

Top with remaining half of po' boy loaf and press firmly.

Note: Look for corn flour in the section of the store that sells fish and shrimp batter mixes. Zatarain's Wonderful Fish-Fri, seasoned or plain, is corn flour. Or substitute regular white flour. Makes 6 servings.

Source: "The Encyclopedia of Cajun & Creole Cuisine" by John Folse

CLASSIC DEEP-FRIED SHRIMP OR OYSTER PO' BOY

Vegetable oil, as needed

6 (10-inch) po' boy French loaves

1 egg, beaten

1 cup milk

1 cup water

2 tablespoons Creole mustard

1 tablespoon mustard

Salt, to taste

Cracked black pepper, to taste3 cups corn flour (see Note)

2 tablespoons granulated garlic

3 dozen (70-90 count) shrimp OR 3 dozen shucked oysters

6 tablespoons Louisiana Tartar Sauce (see accompanying recipe)

6 tablespoons ketchup

18 thin slices tomato

2 cups shredded lettuce

Preheat oven to 375 degrees. Using a home-style deep fryer such as a FryDaddy, heat oil according to manufacturer's directions.

Slice po' boy bread lengthwise and place on large cookie sheet, crust down. Set aside. In mixing bowl, combine egg, milk, water, mustards, salt and pepper. In separate mixing bowl, combine corn flour, garlic, salt and pepper. Set aside.

When ready to prepare po' boys, place bread in oven and turn off heat to allow bread to become crispy and warm. Dip shrimp or oysters, 6 at a time, in egg batter and then corn flour mixture. Fry pieces in 2-3 batches, 3 minutes or until seafood floats. Remove, drain and keep warm. Continue until all seafood is done. While shrimp and oysters are cooking, remove bread from oven, and top one side with tartar sauce and second side with ketchup. Place 3 slices of tomato on bottom half and sprinkle with shredded lettuce. Place 6 shrimp, oysters or a combination of both over lettuce, and top with other po' boy half. Secure with toothpicks and slice in half. Serve hot.

Source: 'The Encyclopedia of Cajun & Creole Cuisine' by John D. Folse

Louisiana Tartar Sauce

1 1/2 cups mayonnaise (not low-fat)

2 tablespoons lemon juice

1/4 cup minced pimento-stuffed olives

1/4 cup minced sweet pickles

1 tablespoons sweet pickle juice

1/4 cup chopped parsley

1/4 cup chopped capers

1 tablespoon sliced green onions

Salt, to taste

Louisiana hot sauce, to taste

In large ceramic bowl, whisk together mayonnaise and lemon juice. Blend in olives, pickles, pickle juice, parsley, capers and green onions. Season with salt and hot sauce. If you prefer a more tart sauce, add a little more lemon juice or white vinegar. If a sweeter taste is preferred, add more sweet pickle juice or a touch of sugar. Cover with plastic wrap and refrigerate overnight to allow flavors to develop. Makes 2 cups.

Source: "The Encyclopedia of Cajun & Creole Cuisine" by John Folse

SEASONED CORN FLOUR FOR BREADING

3/4 cup corn flour (yellow or white), see Note

3/4 teaspoon salt

1 1/2 teaspoons lemon pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1/4 teaspoons cayenne pepper

Combine corn flour, salt, lemon pepper, onion powder, garlic powder and cayenne pepper, mixing well.

Note: Corn flour is finely ground corn, not to be confused with cornmeal or cornstarch. Look for it in the section of the supermarket that sells fish fry batter. Zatarain's Wonderful Fish-Fri, seasoned or plain, is corn flour. Or substitute regular white flour. Makes 3/4 cup.

Source: Adapted from "American Sandwich" by Becky Mercuri