Oyster Po' Boy Sandwich

Chef Brian Jupiter of Frontier Chicago invited me in to teach me how to make a his famous oyster po'boy! The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich. It's super easy to make and delicious. If you don't care you get your hands dirty, head over to Frontier. Keep in mind, the oyster po' boy is only available on a Sunday! 

Don't forget to come watch me judge the Mother Shucker Oyster Shucking competition this Sunday, 8/23 3pm at Frontier! 

OYSTER PO-BOY Sandwich

Remoulade Sauce

1 cup ketchup

1 cup mayo

1 cup thinly sliced celery

1 piece diced dill pickle

1 ½  tb prepared horseradish

¼ cup lemon juice

2 ½ tsp kosher salt

½ tsp black pepper

½ cup Louisiana Hot Sauce

1 c sliced scallions 

preparation 

Combine all ingredients in a food processor, then refrigerate.  


Season Flour 

2 cup all purpose flour

1 cup cornmeal

¼ cup cajun spice

1 tb salt
½ tb black pepper

preparation

Combine all ingredients until well incorporated. 

Fried Oysters

8 oz shucked oysters (available at your local grocer in the seafood section) 
Chef Brian recommended using ones from the gulf but 

Vegetable oil for deep frying

preparation 

Heat oil to 350 degrees. 

Toss the oysters in the seasoned flour until fully coated.

Shake off excess flour.

Fry oysters until they float or about 3 minutes.

Remove from oil and drain. 

Sandwich Assembly  Chef Brian calls it "to dress" 

• Shredded Lettuce

• Sliced Tomato

• Sliced Pickle

• Remoulade Sauce

• Oysters 

• French Bread 
** Chef recommends using D'amatos