Oyster Po’ Boy
A Cajun favourite meets its Acadian counterpart! Fresh Nova Scotia oysters are the star in this take on a Po’ Boy. Served hot, this dish is sure to please any seafood fan in your life.
|24||Large Nova Scotia oysters, shucked*|
|2 tsp.||Hot sauce|
|1 tsp.||Garlic powder|
|1 tsp.||Onion powder|
|2 cups||Lettuce, shredded**|
|1/2 cup||Helen B’s Preserves Bread and Butter Pickles***|
|1||Boulangerie La Vendéenne crusty french baguette, cut into 4 pieces****|
|Vegetable oil, for frying|
|1 tbsp.||Whole grain mustard|
|4 tsp.||Helen B’s Preserves Bread and Butter Pickle Juice***|
|2 tsp.||Hot sauce, plus more to serve|
Directions (serves 4):
1. Whisk together the remoulade and season to taste with salt and pepper.
2. Combine the oysters with the buttermilk and hot sauce.
3. In a second bowl, stir together the flour, cornmeal and spices.
4. Heat 2″ of oil to 350°F in a large, heavy bottomed sauce pan. Working in batches, dredge oysters in the cornmeal mix and then carefully drop in the hot oil. Drain on a paper towel lined plated. Repeat with the remaining oysters.
5. If desired, toast the baguette.
6. To serve, spread remoulade on both sides of the baguette. Top with lettuce, tomato, pickles and oysters. Serve with additional hot sauce to taste.
Recipe provided by: Wild Card Creative
* Purchase your oysters from local suppliers: Afishionado Fishmongers, Bay Enterprises, Eel Lake Oyster Farm, Evan’s Seafoods or Sober Island Oysters Ltd.
** Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia
*** For a list of locations where Helen B’s Preserves products are sold, visit their website.
**** Find Boulangerie La Vendéenne breads at select Farmers’ Markets of Nova Scotia, as well as Pete’s Fine Food locations in Halifax and Bedford.