The Po Boy is a submarine type sandwich coined and created in New Orleans by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. According to the Times-Picayutormen in New Orleans in 1929. There were approximately 1,800 striking streetcar drivers. The Martin brothers gave the sandwiches to the striking men for free. Some of the most traditional po boy sandwiches are roast beef, ham, and cheese, shrimp or pink, oysters, softshell crab, catfish, hot sausage, and meatball.
This recipe is all about my Grandma Emma. Rather than posting a picture of the sandwich, I am posing a picture of my Grandma whenever you have an Oyster Po-Boy think of her.
LOWER 9TH WARD OYSTER PO BOY
I’m gonna start by making my aioli: 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 teaspoons hot sauce, 2 teaspoon capers, 1 tablespoon whole-grain mustard, 2 teaspoons oyster liquor, mix in the food processor and set aside.
1-quart medium oysters, drained, 1/2 cup buttermilk, 2 tablespoons oyster liquor, 3 eggs, 3 cups self-rising cornmeal, 1/4 cup flour, 1 1/2 teaspoon granulated garlic, 2 1/4 teaspoons seasoning salt, 1 1/2 teaspoon black pepper, 1 tablespoon cayenne, 6 slices hickory smoked bacon, fried crisp, 1 french bread loaf, cut in half lengthwise, 2 firm tomatoes, sliced, small red onion, thinly sliced, shredded iceberg lettuce, sliced bread, and butter pickles, oil for frying, salt, and pepper to taste.
In a medium bowl, beat the eggs, add the buttermilk, and oyster liquor mix well and drop in the oysters and let stand for at least 10 minutes. Get out a quart size freezer bag, combine the cornmeal, flour, garlic, cayenne, salt, and pepper, mix well. Take the oysters from the egg batter. Hold them in your hands, allow the excess to drip off. Drop them into the cornmeal mixture. Shake up gently in the bag until they are well coated. Get out the heavy skillet, add enough oil to deep fry the oysters. Heat oil to 400 degrees. Fry the oysters until they are golden brown on all sides. This step takes about 3-4 minutes. Make sure not to overcrowd the skillet allow space between each oyster. Remove from the skillet and drain on a paper towel.
Remove the bread from one side of the loaf; it is gonna look like a boat. Toast until light brown. Spread the aioli on both sides. On the boat, side add the bacon, lettuce, oysters, tomato slices, onions, pickles, salt and pepper to taste. My grandmother, Emma, would always serve her sandwich with a side of sweet potato fries, sprinkle with nutmeg, salt, and sugar.