Fried Oyster Po'Boys with Kale and Tartar Sauce
Fried oysters paired with kale, pickles, and tartar sauce make up this crispy sandwhich.
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Cooking tools:
- Deep-fry thermometer
- Microplane
- Slotted spoon
- Pot
- Baking sheet
- Whisk
- Mixing bowl
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 1⁄2 cup mayonnaise
- 1 tbsp. plus 2 tsp. fresh lemon juice
- 1 tbsp. chopped kosher dill pickles
- 1 tbsp. drained capers
- 1 tbsp. minced shallot
- 2 tsp. distilled white vinegar
- 1⁄2 tsp. Dijon mustard
- 1⁄4 tsp. finely grated garlic (from about 1 small clove)
- 2 large eggs
- 2 tbsp. heavy cream
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cornmeal
- 4 8-inch sandwich rolls with sesame seeds
- 30 medium-large oysters, shucked
- 1 3⁄4 cups finely chopped Tuscan kale
- 1 qt. canola oil, for frying
- 16 kosher dill pickle slices (about 2½ oz.)
- 2 scallions, thinly sliced, for serving
- Thinly sliced fresh jalapeño, for serving
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