Po-boy Sandwich with Oysters
4 servings
30 minutes
The po'boy sandwich with oysters is an iconic dish from Louisiana, originating in New Orleans. Its history dates back to 1929 when local brothers Martini offered affordable and hearty sandwiches to railroad workers. Juicy baguette, crispy golden oysters, a zesty mayonnaise and chipotle-based sauce, fresh lettuce—this sandwich surprises with its richness of flavors and textures. The briny notes of the oysters pair perfectly with the creamy tenderness of the sauce and the crunchy shell, creating a delightful gastronomic experience. This sandwich is not only filling but also versatile: it's perfect for a quick lunch or a cozy evening with friends. The taste of authentic New Orleans can now be experienced anywhere in the world!
1
Combine mayonnaise, chipotle, and lemon juice. Mix well, cover with plastic wrap, and set aside.
- Mayonnaise: 200 g
- Chipotle peppers in adobo: 50 tablespoons
- Freshly squeezed lemon juice: 15 ml
2
Now it's time to fry the oysters: heat oil in a large deep pan to 150 degrees.
- Vegetable oil: 1.5 l
3
While the oil is heating, beat the egg, milk, and salt. In a separate bowl, combine corn flour, salt, and pepper. Dip each oyster first in the egg mixture, then coat in flour.
- Chicken egg (large): 1 piece
- Milk: 125 ml
- Cornmeal: 100 g
4
Carefully transfer to a pan with oil. Fry, turning occasionally, for 1-2 minutes until golden crust forms. Move the oysters to a paper towel.
- Fresh shucked oysters: 600 g
5
To make a sandwich, cut the baguette lengthwise and spread mayonnaise on each half. Place the oysters, then the lettuce.
- French baguette: 1 piece
- Mayonnaise: 200 g
- Fresh shucked oysters: 600 g
- Iceberg lettuce: 250 g