Oyster Poor Boy Sandwiches
By: Emily Heston
Published: Wednesday, December 9, 2009 - 10:12pm

Ingredients




36 mediums sized oysters, shucked
6 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, finely chopped
6 Hoagie rolls
1/2 cup flour
cup cornmeal
1 teaspoon dried parsley
1/2 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

1 Set table with condiments and fresh relishes 2 In a large non-stick skillet, melt 2 tablespoon of the butter over medium high heat. When 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 and place on table. 3 When all of the rolls are pan toasted, add olive oil to the pan and quickly sauté the sliced red onions until soft, and slightly golden. 4 In a bowl, mix together the flour, cornmeal, parsley and salt. 5 Pour 2 tablespoons of olive oil and 2 tablespoons of the butter into the skillet. Allow butter to melt. 6 Dredge oysters in flour mixture. When butter is melted, drop the powdered oysters into the bubbly oil and butter. 7 Allow one side to brown, then, using tongs, turn oysters over to brown the other side. 8 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). 9 Invite your guests to build their own sandwiches and be prepared to fry up a few more batches of oysters!

About


We like to pan toast the rolls in a skillet, but they could be warmed in an oven instead.