My First Oysters (Oyster Po-Boys)

One of the reasons I started this project was to get myself to try new things, and that's how I ended up searching for someone to sell me shucked oysters in Wisconsin. It only took me two stores to find the oysters, but they weren't cheap. These are definitely the most expensive sandwiches I've ever made. They're also a bit of work to make. Step one was making the coleslaw garnish from scratch, and step two is marinating and breading the oysters before deep frying them.

An oyster, soaked in spiced buttermilk, then breaded.

I hauled out a machine called the Fry Daddy for this, which had been gathering dust in my cabinet. It simplifies the frying step by having only two modes; on and off... It did the job.

Fry baby, fry.

There are some sub stores that hollow out the insides of their bread rolls to jam more filling into the subs; Alton recommends this technique for the Po'Boys as well. This sandwich is thoroughly stuffed. Was it worth it?

Somehow both high-end and downhome at the same time.

Difficulty Level: Medium
Will It Get Made Again? Unlikely. My first taste of oysters didn't make me fall in love, and at $15 per lb, I need to be in love. I'm glad I tried them, but not feeling the need to make them again.