Lightened-Up Oyster Po'Boys
4
servings20
minutes20
minutesA simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging them in toasted cornmeal, and then "oven-frying" on a baking sheet, with just a few spritzes of vegetable oil.
The oyster's delicate texture and briny flavor are better preserved this way than in skillet-frying, and the cornmeal's nuttiness is brought to the surface.
Fun fact: This sandwich is also known as a peacemaker. The lore is that when men brought one home after a late night out, their wives forgot they were angry.
Ingredients
- FOR THE WHITE REMOULADE
1/2 cup reduced-fat (2 percent) plain Greek yogurt
3 tablespoons coarsely chopped garlic-dill pickles
2 tablespoons stone-ground mustard
1 tablespoon brine-packed capers, drained, rinsed, and chopped
1 scallion, finely chopped
- FOR THE OYSTERS
1 cup yellow cornmeal
1/4 teaspoon cayenne pepper
3 large egg whites
16 shucked large oysters (8 ounces), preferably Blue Point
Vegetable oil cooking spray
- FOR ASSEMBLING SANDWICHES
4 whole-wheat hamburger buns
3 large romaine lettuce leaves, shredded
Directions
- Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes.
- Meanwhile, preheat oven to 400 degrees. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.
- Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters with cooking spray.
- Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
- Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm.
