1. If you have an iphone 4S and change Siri’s voice to UK, it sounds like you have Carson from Downton Abbey talking to you, pretty cool (Do you watch Downton Abbey? You really should, its awesome).
2. If you wear new dark denim jeans you have never washed, and them rub your hands on them, then look at your hands, you will think you are dying because your hands are blue. Good thing you’re not, and its just the dye in the pants. Stupid.
3. You can’t buy girl scout cookies online. Honestly, WTF.
4. When you have obese cats, and you put them on a diet, its a life ruiner (they won’t stop complaining!).
5. Fried things in sandwiches is ALWAYS, yes ALWAYS a good idea, and no matter what, will ALWAYS be good. That is where todays recipe comes in. Oyster Po’ Boys SHUT THE FRONT DOOR. I’ve been wanting to eat one of these for a long time. Oysters have been a serious obsession ever since visiting Seattle. I can’t get enough. So having them in sandwich form is pretty spectacular. I hope you will think so too.
Oyster Po’ Boy
4-5 ounces oysters, shucked and cleaned
1 cup buttermilk
2 teaspoons hot sauce
1/2 cup yellow cornmeal
1/4 cup all purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
vegetable oil for frying
3 tablespoons mayonnaise
1 tablespoon whole grain mustard
2 teaspoons apple cider vinegar
2/3 cup prepared store bought coleslaw (pre marinated)
salt and pepper to taste
2 tablespoons mayonnaise
1/2 tablespoon lemon juice
1/2 teaspoon hot sauce
1 kaiser roll, split and toasted
5-7 pickle chips
1. Preheat oil to 350°F. Place oysters, buttermilk and hot sauce in a small mixing bowl and toss together. Cover and place in the refrigerator for an hour.
2. Place the cornmeal, flour, garlic powder, onion powder, paprika , salt, and pepper in a shallow dish and stir together until mixed together. Set aside.
3. For coleslaw: Place mayo, mustard and vinegar in a small bowl and whisk together. Season with salt and pepper. Add coleslaw and fold together until fully coated. Set aside.
4. For the aioli: Place ingredients into a bowl and season with salt and pepper. Whisk together and set aside.
5. Once oil is hot, dredge each oyster into the cornmeal mixture until well coated. Fry oysters for 4 to 6 minutes or until golden brown. Drain on paper towels and season with salt and pepper.
6. To assemble: Spread aioli onto the bun and pile oysters over aioli. Top with coleslaw and pickles and gently press the top bun over the po’ boy. Serve.