Oyster Po’ Boys With Harissa & Muffuletta

World Spice at Home

https://www.cutoutandkeep.net/projects/oyster-po-boys-with-harissa-and-muffuletta • Posted by GMC Group

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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

3. Preheat the broiler.

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

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

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. Turn the oven temperature down to 250 degrees F.

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. 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.