Dinner

Oyster Po’Boy Sandwich

Originally from Louisiana, the term Po’Boy was said to have been invented in 1929 by a shopkeeper feeding striking union workers on a tight budget. Traditionally, a Po’Boy is served on a baguette-style loaf and was known as an “oyster loaf”, but this version uses softer bread to allow the subtle oyster flavour and mellow tartar sauce to shine through. Use any style soft bread you’d like and pack it full of delicious fried oysters.

Prep Time

Servings

Tartar Sauce

½ cup low-fat mayonnaise (125 mL)

¼ cup chopped dill pickles (60 mL)

3 Tbsp fresh parsley (45 mL)

½ Tbsp fresh lemon juice (7 mL)

¼ tsp salt (1 mL)

¼ tsp pepper (1 mL)

Oysters

20 fresh oysters, shucked (20)

¾ cup buttermilk (175 mL)

¾ cup cornmeal (175 mL)

¾ cup all-purpose flour (175 mL)

2 tsp onion powder (10 mL0

1 tsp garlic powder (5 mL)

1 tsp paprika (5 mL)

¼ tsp salt (1 mL)

¼ tsp pepper (1 mL)

4 cups canola oil for frying (1 L)

4 soft buns (4)

Garnish: iceberg lettuce, tomato slices

Tartar Sauce

In a small food processor, add mayo, pickles, parsley, lemon juice, salt and pepper and pulse until mixed with some small visible pieces. Place tartar in a small bowl and set aside.

Oysters

Place whole shells in a bath of cold water.
Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to pry the shell open.
Slide the knife under the top shell to release the oyster, discard top shell.
With the bottom shell, slide knife under oyster to release it from the shell. Drop oyster into a sieve to drain excess water. Discard bottom shell.
In a small bowl, add buttermilk. Add oysters to buttermilk and soak for 5 minutes.
In a small bowl, add cornmeal, flour and spice. Stir dredge to combine.
In a large pot over medium-high heat, add canola oil. With a deep-frying thermometer slowly raise temperature of oil to 350°F (175°C).
Line a plate with paper towel and set aside.
Once oil has reached temperature, dredge oysters. Completely coat, and shake off excess. With a metal slotted spoon carefully add oysters to oil in two batches and fry until golden brown, about 2-3 minutes. Remove from oil and set aside on paper-towel lined plate. Fry next batch.
Blot excess oil from oysters.
On a soft bun, add a layer of tartar sauce to both sides of bun. Place 5 fried oysters in the bun. Garnish with lettuce and tomato. Enjoy!

Ingredients

Tartar Sauce

½ cup low-fat mayonnaise (125 mL)

¼ cup chopped dill pickles (60 mL)

3 Tbsp fresh parsley (45 mL)

½ Tbsp fresh lemon juice (7 mL)

¼ tsp salt (1 mL)

¼ tsp pepper (1 mL)

Oysters

20 fresh oysters, shucked (20)

¾ cup buttermilk (175 mL)

¾ cup cornmeal (175 mL)

¾ cup all-purpose flour (175 mL)

2 tsp onion powder (10 mL0

1 tsp garlic powder (5 mL)

1 tsp paprika (5 mL)

¼ tsp salt (1 mL)

¼ tsp pepper (1 mL)

4 cups canola oil for frying (1 L)

4 soft buns (4)

Garnish: iceberg lettuce, tomato slices

Did you know?

21.2 million acres of canola were grown by more than 40,000 Canadian farmers in 2022.

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Directions

Tartar Sauce

In a small food processor, add mayo, pickles, parsley, lemon juice, salt and pepper and pulse until mixed with some small visible pieces. Place tartar in a small bowl and set aside.

Oysters

Place whole shells in a bath of cold water.
Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to pry the shell open.
Slide the knife under the top shell to release the oyster, discard top shell.
With the bottom shell, slide knife under oyster to release it from the shell. Drop oyster into a sieve to drain excess water. Discard bottom shell.
In a small bowl, add buttermilk. Add oysters to buttermilk and soak for 5 minutes.
In a small bowl, add cornmeal, flour and spice. Stir dredge to combine.
In a large pot over medium-high heat, add canola oil. With a deep-frying thermometer slowly raise temperature of oil to 350°F (175°C).
Line a plate with paper towel and set aside.
Once oil has reached temperature, dredge oysters. Completely coat, and shake off excess. With a metal slotted spoon carefully add oysters to oil in two batches and fry until golden brown, about 2-3 minutes. Remove from oil and set aside on paper-towel lined plate. Fry next batch.
Blot excess oil from oysters.
On a soft bun, add a layer of tartar sauce to both sides of bun. Place 5 fried oysters in the bun. Garnish with lettuce and tomato. Enjoy!

Nutritional Analysis

Calories

683

Total Fat

24.5 g

Saturated Fat

3 g

Cholesterol

37 mg

Sodium

1031 mg

Carbohydrates

96.3 g

Fiber

2.5 g

Sugar

6.4 g

Protein

19 g

Potassium

250 mg

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