Here's our irresistible take on the classic oyster po' boy. Freshly shucked oysters are fried until golden brown then served on a brioche bun with crunchy sesame slaw, sweet onion relish, and chipotle aioli. There are just 45 minutes between you and this messy, delicious sandwich!
Ingredients
Sweet Onion Relish
1tablespoonolive oil
1largeonion, thickly cut
2teaspoonsgranulated sugar
Sesame Slaw
1tablespoonsesame oil
1teaspoonlight miso paste
1teaspoonrice vinegar
1teaspoonhoney
2cupscabbage, thinly sliced
1mediumcarrot, grated
2tablespoonsfinely minced onion
2tablespoonssesame seeds, toasted
Fried Oysters
¼cupall-purpose flour
½teaspoonsweet paprika
12oysters, shucked and rinsed in salt water
1largeegg
½ cuppanko, or breadcrumbs
Oil for frying
Everything Else
½ cupchipotle aioli
4largebrioche buns
Instructions
Begin by making the onion relish. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 5 minutes, or until lightly brown. Stir in the sugar then reduce the heat to low and continue to cook for 5 minutes more.
Whisk the flour and paprika in a shallow bowl. Add the oysters and mix them around so they are well-coated in flour.
¼ cup all-purpose flour, ½ teaspoon sweet paprika, 12 oysters
Whisk the egg in a shallow bowl. Add the oysters to the bowl (discard any remaining four) and mix so they are coated in egg.
1 large egg
Add the panko to another shallow bowl. Remove one oyster from the egg bowl and press it into the panko. Repeat with the remaining oysters.
½ cup panko
Heat 2 inches of oil in a high-sided frying pan over medium-high heat. Add the oysters and cook until they are golden brown on both sides, about 3 minutes. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate.
Oil for frying
To prepare the sandwich, spread the 2 tablespoons of chipotle aioli on each of the buns, top with onion, fried oysters, and slaw.