Poboy sandwich with fried oysters

Name: Poboy sandwich with fried oysters
Prep time: 25 min
Cook time: 10 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

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!

Cook mode

Add to favorites

Ads

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

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!

Ads

To help you make this recipe

Our sommeliers suggest

Bonterra Viognier North Coast 2016

Oysters, mayo and chipotle rhymes with an oily and structured texture. I bring you to California to discover the Bonterra wine from the Viognier grape in organic farming, which in my humble opinion, is the ideal companion of this comforting dish. A honeyed mouth and a subtle woody side, the wine is still dry. On the nose, there are aromas of peach and vanilla, it has intensity and tone... An ideal cocktail for this revisited oyster sandwich ! See the product

IPA SESSION EVERY DAY, LA CHOUAPE, 3.8%

Although offering a small percentage of alcohol, this IPA session is not without taste! Its powerful aromas of grapefruit, orange, mango and resin will come please the notes of the sandwich. Its low residual sugar and low alcohol content will give way to the oyster's fineness. 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!

Our sommeliers suggest

Bonterra Viognier North Coast 2016

IPA SESSION EVERY DAY, LA CHOUAPE, 3.8%

*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!

Ads