Poboy sandwich with fried oysters

Name: Poboy sandwich with fried oysters
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2/3 cup mayonnaise; 2 green onions, finely chopped; 1 teaspoon freshly chopped parsley; 1 teaspoon lemon juice; 1 teaspoon smoked paprika; A few drops of tabasco; Salt and pepper from the mill; About 40 oysters; 1 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon garlic powder; About 4 cups of cooking oil; Salt and pepper from the mill; 4 submarine breads open in half lengthwise; About 2 cups finely chopped lettuce; 2 sliced tomatoes; 1/2 cup of water; 1/2 cup of honey; 3 branches of fresh rosemary; Ice cubes; Gin Dandy; Fresh lemon juice; Apple juice

Preparation 25 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

This poboy sandwich with fried oysters is rocking my boat !!! The perfect smoky sauce will accompany perfectly this original and tasty sandwich. In addition, serve the suggested cocktail and you will have an amazing night!

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Ingredients for the remoulade sauce

2/3 cup mayonnaise
2 green onions, finely chopped
1 teaspoon freshly chopped parsley
1 teaspoon lemon juice
1 teaspoon smoked paprika
A few drops of tabasco
Salt and pepper from the mill

Ingredients for the oysters

About 40 oysters
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon garlic powder
About 4 cups of cooking oil
Salt and pepper from the mill

Ingredients for the sandwich

4 submarine breads open in half lengthwise
About 2 cups finely chopped lettuce
2 sliced tomatoes

Cocktail Apple bees knees

1/2 cup of water
1/2 cup of honey
3 branches of fresh rosemary
Ice cubes
Gin Dandy
Fresh lemon juice
Apple juice

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Preparation

In a bowl, add the ingredients for remoulade then season with salt and pepper. Stir and reserve in the fridge.
In a large bowl, add the flour, cornmeal, garlic powder and season with salt and pepper. Stir.
Preheat the oil to 350°F.
Coat the oysters with the flour mixture and place in the oil. Fry for 2 to 3 minutes, a small amount at a time and stirring occasionally, until the oysters are golden brown. Remove oil with a slotted spoon, drain well and set aside on a wire rack.
Spread some remoulade sauce inside the loaves and add lettuce to taste. Place a few slices of tomato and spread the fried oysters. Close and eat immediately!
In a small saucepan, add water, honey and rosemary. Bring to a boil, mix and remove from heat. Cool and filter. Set aside.
Fill a whisky glass with ice cubes and add 2 ounces of gin, 1 ounce of lemon juice, 1 ounce of apple juice and 1 ounce of honey syrup. Fill with carbonated water, mix and serve immediately!

Our sommeliers suggest

Yalumba The Y Series Viognier

South Australia, Australia

Fried oysters, crusty bread, mayo and a little heat: the New Orleans po'boy, all crunch. The Yalumba The Y Series Viognier from South Australia brings peach and floral notes typical of the grape, with a freshness that cuts through the frying. The white softens the heat, the oyster keeps its flavour. One bite, one sip, one napkin. See the product

IPA SESSION EVERY DAY, LA CHOUAPE, 3.8%

A fried oyster is no longer an oyster: it's salty frying, and the hops take care of it. This session IPA brings grapefruit, orange and mango over the rémoulade, without the weight of a big beer. Light enough that the delicacy of the oyster still comes through. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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