Beast of the Southern Wild: Fried Oyster Po’Boy with Hush Puppies and a Spicy Remoulade
20 Shucked oysters, cleaned
2 cups Buttermilk
Salt and pepper
1 cup AP flour
3 T Old Bay Seasoning
6 cups canola oil
Marinate oysters in buttermilk, salt, and pepper for at least an hour.
Mix flour with Old Bay.
Heat canola oil in a pot large enough that the oil only fills it half way, to 350 over medium heat, use a candy thermometer to keep track of temperature.
Remove oysters from buttermilk, dredge in seasoned flour, and fry in canola oil until crispy and golden brown. Season with salt when oysters are removed from the oil, let oysters drain on paper towels.
Serve on toasted baguette, cut into 4, with Hush puppies and remoulade.