Recipes

Ingredients

For the Po’boys:

• ½ cup buttermilk
• 2 Tbsp. mild harissa (or your favorite hot sauce)
• 36 freshly shucked oysters
• 1 qt. vegetable oil (or your favorite oil) for frying
• 1 cup all-purpose flour
• ½ cup cornmeal
• ½ tsp. sea salt, plus more for sprinkling
• ¼ tsp. cayenne pepper (optional)
• 4 Citarella Brioche Hot Dog Buns—tops split
• 2 cups shredded iceberg or romaine lettuce
• Sliced tomatoes

For the Remoulade:

• ½ cup mayonnaise
• 1 Tbsp. pickle brine
• 1 Tbsp. mild harissa
• 1 Tbsp. Dijon mustard
• 2 Tbsp. small, diced pickles
• 2 tsp. chopped parsley

Instructions

1. In a small bowl, combine the buttermilk and harissa. Add the oysters and marinate in the fridge for 1 hour.
2. Prepare the remoulade by combining the mayonnaise, pickle brine, harissa, mustard, diced pickles, and parsley in a small mixing bowl.
3. In a Dutch oven or heavy-bottom large pot, heat the oil to 360°F.
4. In a shallow bowl, combine the flour, cornmeal, salt, and cayenne.
5. Remove the oysters from the fridge and dredge each oyster in the flour mixture. Place on a small rack set over a sheet pan and let the breading set for a few minutes in the fridge.
6. Remove the oysters from the fridge and fry them in batches appropriate to the size of the pot being used (about 6-8 per batch). Make sure that the oil reaches 360°F each time a new batch of oysters is cooked. Once cooked (about 2-3 minutes; this varies on the size of the oyster), place on a clean rack set on a sheet pan and sprinkle with sea salt.
7. Assemble the sandwiches: Spoon a healthy dollop of remoulade inside each split-top brioche roll. Place about ½ cup of shredded lettuce inside the slit of the roll, followed by a shingled layer of sliced tomatoes. Top with the fried oysters and serve.