Oyster Poor Boy Sandwiches

A Flavorful Feast

Oysters abound in the intertidal zone of the Salish Sea.

We love to dip them in a coating and fry them up so they have a crunchy exterior. The oysters take center stage on a sandwich bar full of fresh vegetables, spicy, sweet and salty condiments.

A hoagie roll, which has been pan toasted in garlic butter is the foundation for guests to build their Po' Boy of delight...such a complexity of flavors and textures, maybe we'll rename them Rich Boys!


We like to pan toast our rolls in butter and garlic for extra flavor and texture. They could also be warmed in an oven, wrapped in foil.


The biggest challenge of this recipe is shucking enough oysters. Find some willing shuckers, supply them with oyster knives and the beverage of their choice. Add some good music and a pretty view and just hope they'll keep on going! Be sure the oysters are harvested from uncontaminated waters, free of red tide.


If you are cruising, oysters can be stored in mesh bags in the water off of your boat when at anchor. Keep them on board while underway.

Ingredients
36 medium sized oysters, shucked
6 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, finely chopped
6 Hoagie rolls
½ cup flour
⅓ cup cornmeal
1 teaspoon dried parsley
½ teaspoon salt

Garnish

sprigs of herbs
lime slices
Fresh Relishes
2 cups shredded cabbage
12 tomatoes slices
thin slices of red onion
12 lime wedges

Condiments
1 red onion, sliced and sauteed (directions below)
1 cup jarred pickled pepper slices
1 cup feta cheese, crumbled
2 tablespoons prepared horseradish

Preparation

Set table with condiments and fresh relishes.
In a large non-stick skillet, melt 2 tablespoon of the butter over medium high heat.

When butter is melted, add a teaspoon of chopped garlic. Lie rolls, cut side down, into the melted butter and toast to a golden brown.

Repeat process until all of the rolls are toasted (add more butter and garlic as needed). Wrap toasted rolls in foil until ready to use.

When all of the rolls are pan toasted, add some olive oil to the pan and quickly sauté the sliced red onions until soft and slightly golden. The sauteed onion offer an earthy sweetness to the sandwiches.

In a bowl, mix together the flour, cornmeal, parsley and salt.

Pour 2 tablespoons of olive oil into non-stick skillet. Add 2 tablespoons of butter and allow to melt over medium high heat.

Dredge oysters in flour mixture. When butter is melted, drop the powdered oysters into the bubbly oil and butter.

Cook the oysters in batches, so they are not crowded in the pan.

Allow one side to brown, then, using tongs, turn oysters over to brown the other side.

Prepare a platter with garnish of herb sprigs and lime wedges.

When they are brown and crispy, slide oysters on to the platter and serve them hot from the pan (replenishment will be necessary).

Invite your guests to build their own sandwiches and be prepared to fry up a few more batches of oysters!

Pile it high and watch them fly!!