My Favorite Sandwich - The Po' Boy

I have always loved oysters. I remember when I was little and we were eating our Sunday lunch of grilled pork chops and pork spareribs when I saw my mom and my dad eating oysters with the meal. They were shucking them in between bites. I asked for a tiny oster to try. The burst of flavor in my mouth made my eyes wide open. It was like the sea and all its freshness exploded in my mouth.

I have always loved oysters fresh or blanched briefly in hot water before shucking. Then I came to Korea and in one of my recipe searches I came across the recipe called Oyster Po'Boy sandwich. Po' Boy is a shortened term for Poor Boy('s sandwich). Po' boys are usually made with Lousiana French bread that is lighter in mass and airier in the middle than a normal baguette. Usually ingredients would be fried shrimp, fish or oysters (I prefer the latter). There are also roast beef, soft shell crab, crayfish and even shellfish Po' boys.



I usually make Oyster Po' Boy sandwich with a regular baguette. First I take a baguette and cut it in half. I tear the insides off (and usually munch on them while I am doing it) and toast the outer shell lightly in my toaster oven. Then, I take my shucked oysters (so easy to get here in Korea when it is oyster season), bread them in flour and cornmeal and deepfry them in medium hot oil for 3-5 minutes until golden brown.

Then, I assemble my sandwich. I layer the bottom half of the toasted baguette with some lettuce, then some thinly sliced onions, slices of tomatoes and then top with the fried oysters. Drizzle some mustard and mayo on the oysters, close the sandwich and then take a huge bite. Try not to make animal grunting noises of pleasure when you consume the Oyster Po' Boy Sandwich. :)