Oyster Po’ Boys With Harissa & Muffuletta

World Spice at Home

Posted by GMC Group

About

We love a good oyster po’ boy. You’ll need to have the perfect roll—one that’s not too crispy, holds together, and won’t get soggy. We like a French bread roll lightly toasted and buttered. The olive salad gives this po’ boy a New Orleans twist. In this recipe, the kick is in the breading, and of course you have to serve it with Crystal brand hot sauce!

Makes 6 sandwiches

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You Will Need (26 things)

  • For the spread:

  • ½ cup Garden Salad
  • 1 cup Mayonnaise

  • For the slaw:

  • 2 cup Thinly sliced purple Cabbage
  • 2 cup thinly sliced Napa or Savoy Cabbage
  • 1 Honeycrisp, Fuji, or Pink Lady Apple , cored and thinly sliced, then cut into matchsticks
  • ½ Fennel bulb, thinly sliced
  • ¼ cup Orange Juice
  • ¼ cup Apple Cider Vinegar
  • ¼ tsp Kosher Salt

  • For the oysters:

  • 2 Large Egg(s)
  • ½ cup Buttermilk
  • 2 tbsp Hot Sauce
  • 30 small Oysters , shucked and drained (unrinsed)
  • 1 ½ cup Fine-medium Cornmeal
  • ½ cup All-purpose flour or finely crushed Saltines
  • 1 tbsp Ground Harissa or Creole seasoning
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Smoked Paprika
  • 2 Baguettes , cut into thirds, or 6 french bread rolls
  • 3/10 cup Softened Butter or extra-virgin olive oil
  • Canola Oil , for frying
  • Lime wedges, for serving

Steps (9 steps, 60 minutes)

  1. 1

    To make the spread, add the olive salad to a blender and blend until almost a paste. Using a spatula, transfer the paste to a small bowl. Stir in the mayonnaise until well combined.

  2. 2

    To make the slaw, combine the cabbage, apple, fennel, orange juice, vinegar, and salt in a large bowl and toss well. Set aside.

  3. 3

    Preheat the broiler.

  4. 4

    In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. Add the oysters; cover and refrigerate for 10 minutes.

  5. 5

    In another medium bowl, whisk together the cornmeal, flour, harissa, salt, pepper, and paprika.

  6. 6

    Cut the baguettes in half lengthwise and spread the inside with 1 tablespoon butter or lightly brush with olive oil. Arrange on a baking sheet. Place on the second oven rack down and broil until lightly golden brown. Set aside.

  7. 7

    Turn the oven temperature down to 250 degrees F.

  8. 8

    Heat the canola oil in a 3½- to 4-quart Dutch oven (the oil should come up the sides at least 1½ inches) over medium-high heat to 350 degrees F. Using a slotted spoon, drain about 4 to 5 oysters. Dredge the oysters in the cornmeal mixture until well coated, shaking off any excess. Transfer to a plate and repeat with the remaining oysters. Fry 8 to 10 oysters at a time in the hot oil for about 3 minutes. Transfer to a paper towel–lined baking sheet.

  9. 9

    Place the baking sheet in the oven to keep warm and repeat with the rest of the oysters. Once all of the oysters are fried, place the rolls on a platter and smear 2 tablespoons of the spread on each side. Add ½ cup slaw to the top of the bun and 4 to 5 oysters to the bottom. Serve with lime wedges and hot sauce.