thatchairlady wrote:Was gonna ask what kinida AWL you fry them in?!? My Grandmother LOVED oysters... me not so much. She'd fry them in bacon grease... same as she did crab cakes. Don't remember her ever having hot sauce in the house??
thatchairlady wrote:awl or erl, in the Philly area, is a TWO syllable word... oi..al??
nolafoodie wrote:Ersta Po' Boys, Dawlin'!
What y'all gonna need:
1 qt erstas (dat's "oysters" to da rest o' y'all), cleaned
a couple o' aygs ("eggs")
a couple cups o' Fish Frah (Zatarain's Fish Fry is available nationwide, but you can use a similar substitute, or make your own using corn flour, Cajun/Creole seasoning, and salt & pepper.)
A loaf o' Po' Boy bread, cut into quaa-tas.
***BEWARE! The use of anything besides po' boy bread will result in a sub-par (get it? "sub"-par) sandwich that is not a po' boy. Po' boy bread has an interior that is airy, yet slightly chewy, and an exterior that is thin and brittle. If you have access to Vietnamese banh mi, then four loaves of banh mi are an acceptable substitute for this recipe. Gluten-free, tapioca-based bread is a bit too chewy for this application, but if you need it to be gluten-free, then that's your best bet.
Some lettuce, sliced tomaytaz and pickles, and mynez ("mayonnaise")
A bottle o' hot sauce an' a couple lemon wedges at da table.
What y'all gonna do:
Beat the eggs, add the oysters, coat in Fish Fry, and fry until golden-brown and delicious. Make sandwiches using the fried oysters and remaining ingredients.
Jules wrote:Oysters ya' say? Bingo!
...wholesale 250-300 bushels of oysters per week and roughly 200 bushels per week for catering.
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