Oyster Po’ Boys from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo

Name: Oyster Po’ Boys from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo
Ingredients: 1½ cups (270 g) yellow or white cornmeal; 2 cups (110 g) shredded iceberg lettuce; 4 thick applewood-smoked bacon slices, cooked until crisp and drained; 4 tablespoons (60 ml) mayonnaise; 4 slices sweet white or red onion (optional); 2 ripe tomatoes, thinly sliced; Peanut or vegetable oil, for frying; 4 brioche or French bread rolls, split and toasted; 3 tablespoons unbleached all-purpose flour; 2 teaspoons or more Cajun seasoning, homemade or store-bought; 16 small shucked or jarred raw oysters, drained; 1½ teaspoons salt

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This classic New Orleans sandwich is thought to be a version of the sub or hoagy of the Northeast using local ingredients. The origin story goes back to 1929, when a restaurant in the city served f...

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