Not made of Buster

January 26, 2010

I love my local farmers market. Not only are there fruit and veggie purveyors, but we can also get eggs, bread, cheese, meats and seafood. And all lovingly raised and sold to you by the same people every week who will ask how you liked last weeks ground goat meat, or do the same weird rubber band trick with a carton of eggs. (Yes, egg man, I'm talking about you.) But back to seafood: one time the guy had a LIVE EEL in a bucket with a sign that said "I'm Buster. I bite." Ha! I did not try to pet Buster. I also did not take him home to eat. In fact, I think I may have shrieked a little. But I do like that fisherman's oysters. Fresh, briney, salty, slimy, yum.

I should think about changing the name of this blog to Miss Fried-in-Cornmeal Hands, because surprise! my favorite way to eat these oysters is to coat them in cornmeal, fry 'em, shove them in a hot dog bun, and top with a liberal dash of chipotle hot sauce. Aka - the oyster po' boy.

Oyster Po' Boys, adapted from Gourmet October 2001
Serves 2

1 pint fresh shucked oysters
1 egg
1/4 cup milk
1 cup cornmeal
1/4 teaspoon ground chipotle powder (if you don't have this, use 1/8 teaspoon cayenne)
6 cups vegetable oil
2 hot dog buns*
chipotle hot sauce, to taste

Begin heating the vegetable oil in a heavy dutch oven over medium high heat. When it gets to a temperature of 375 degrees, you're ready to fry.

Meanwhile, whisk the egg and milk together in a medium bowl. Combine the cornmeal, salt, pepper, and chipotle (or cayenne) in a second bowl. Oysters first take a dip in the egg and milk, then on to the cornmeal. Keep them on a plate until the oil is hot.

Fry the oysters in batches of about 6-10 at a time - don't crowd the pot. They'll take about 1-2 minutes to get brown and crispy. When they are all fried, shove as many as you can in each hot dog bun, and sprinkle with hot sauce as you please. If you have more oysters than will fit in each bun, just snack on them on their own. Or make yourself another sandwich. : )

*Did you know that in New England, hot dog buns are split on the top, as opposed to the side, like in the rest of America? As a matter of fact, if you live with an ex-New Englander, that person might insist on purchasing split-top hot dog buns in mass quantities when they do become available.


Emily Pearl Goodstein said...
This comment has been removed by the author.
Emily Pearl Goodstein said...

YES! i did know this about new england and hot dog buns! i blogged about it too in my lobster roll off post! Also, can't wait to hear what you did with the mismarked chickens.

Rib said...

God bless you Beth. I love oysters, and I love Po'boys. Amazing.