“For me, an oyster po’ boy is a natural and we have been doing them off and on for years. It’s my favorite not because it’s ours alone, but its simplicity speaks volumes. All the components complement each other without masking the oysters. Simply good. Not rocket science.”
– Chef Noble.
Peanut oil for frying
24 oysters, shucked
2 cups buttermilk
4 Martin’s Potato Bun
3 tablespoons butter, room temperature
Seasoned flour (recipe follows)
Remoulade (recipe follows)
1 head romaine lettuce
1 tomato, sliced
Salt and pepper|
2 cups flour
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Pinch of cayenne pepper
½ cup of finely diced red onion
1 tablespoon butter
1 cup duke’s mayonnaise
1 tablespoon Dijon mustard
¼ cup capers, finely chopped
¼ teaspoon cayenne
1/2 tablespoon chopped fresh dill
1/2 tablespoon chopped fresh tarragon
1 tablespoon of lemon juice
- Fill heavy-duty pot 3/4 from top with peanut oil. Heat to 350 degrees.
- While oil is heating, let oysters soak in buttermilk. Buttermilk helps flour coat oysters for crispy texture.
- Once your oil is hot, remove oysters from buttermilk, and strain with mesh strainer so that any excess can drip away.
- Toss them in seasoned flour until evenly coated and flour doesn’t clump together. Take oysters out and remove excess flour. Place on plate until ready to fry.
- Slather butter on potato roll and toast in cast iron pan until golden brown. Toast both sides.
- Gently put oysters in oil and fry until golden brown and crispy. Remove oysters from oil, and place on paper towel to drain. Sprinkle with salt and pepper.
- Generously apply remoulade to toasted bun. Assemble 6 fried oysters on bun and top with lettuce and tomato.
- Combine all ingredients together and mix well
- Sweat onion slowly in butter, until tender and translucent, then chill until cool
- Mix all ingredients together with a whisk.
- From Executive Chef Jim Noble of Noble Food & Pursuits in Charlotte, North Carolina