When the hubby’s away….it’s OYSTER TIME!! 😀 And anything else that I love that stinks up the whole house and has me singing and dancing in the kitchen! 😀
Ok. I should back up. Firstly – – oysters don’t stink up the whole house, and I love them DEARLY. My hubby loves oysters too, but raw on the half shell ONLY.
I did that. Down in Acapulco, Mexico. When I was a teenager, with a beach vendor who cracked open the shell, sprinkled the raw oyster with a nice squirt of fresh lemon juice, cut it from it’s shell with a sharp knife, and slid it down my throat. THAT was one peso well spent. NOT.
I decided in that instant – – that I would never EVER do that again.
I preferred mine cooked. And lightly breaded. And fried.
It’s been a LONG time since that day on the beach! And luckily – – eating a basically raw oyster – – never changed my mind about them! I still do love them, and have ever since I was just a small child, when I was first given one by my Grandpa at only just maybe 4-5 years old! It was a smoked oyster from a can, and I’ve loved them still to this day!
But lightly breaded and fried just a bit, in a little oil and butter, is my favorite way to enjoy them! You can start from raw oysters, or canned (as I did for this since I was just doing this for me), with equally great results!
I like to do a mixture of vegetable oil and butter. Vegetable oil to take the heat, and butter for flavor and nice color! You don’t want to fry these for very long. This only takes about 3 minutes total!
Now they look pretty, don’t they? 😀
Though most oyster po’ boys are served with mayo, tartar sauce, or remoulade sauce, I actually prefer cocktail sauce with mine. So I made a homemade cocktail sauce and added a little mayo at the end for creaminess. It was wonderful this way!
I also like to toast my bread under the broiler with melted butter and a little garlic first, too! It just gives it that special touch! 😉
Along with the garlic toasted bread and homemade creamy cocktail sauce, I added sliced roma tomatoes, shredded lettuce, and a little crisp-cooked bacon. Mmmmm, bacon! 😉
I’ve never had it’s equal! This sandwich was the bomb!
Although fried oyster sandwiches served on french bread originated in the late 1800’s in New Orleans and San Francisco and were called “oyster loaves”, the term “po’ boy” is said to have originated in Louisiana during a 4-month long streetcar strike. Two local New Orleans restaurant owners served these sandwiches to the men for free, and the restaurant workers jokingly called the strikers “poor boys”. Add a New Orleans accent to that and you get “po’ boy”.
No matter how you pronounce it, these babies are delicious! Don’t care for oysters? Make them the same way with shrimp instead! 😀 But do give these a try sometime. If you’ve never had one, you’re in for a royal treat! 😉
Hope you all enjoy and I’ll see you soon! ~Kelly
Oyster Po' Boys with Bacon, Lettuce, Tomato & Creamy Cocktail Sauce
For Creamy Cocktail Sauce:
Sunday 12th of March 2023
I have all the ingredients right in my kitchen (including the canned smoked oysters) and I can’t wait to try this recipe! But, you’ve also mentioned shrimp po boys more than once and I want to know if I can make them the same way. If so, what kind of shrimp should I use? Previously cooked shrimp? (Or is there any such thing as canned smoked shrimp?) Can I pan fry them, like you did with the oysters? TIA!
Cindy @ Hun... What's for Dinner?
Tuesday 17th of February 2015
My husband would love this sandwich. I still haven't acquired a taste for oysters, LOL. Thanks so much for sharing at Simple Supper Tuesday.
Wednesday 18th of February 2015
You're welcome! (You and my hubby can have the shrimp ones! ) :D