Photos of all things food and drink from The Daily Meal
Try these sliders at your next BBQ.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of fried oyster po' boy sliders. At your next barbecue, if you want to change it up from the usual burgers and hot dogs, try these oyster po' boys. They're not grilled like your typical backyard party food, but they're handheld and easy to make. The simple sandwich is dressed with lettuce, tomato, and mayo on a roll. Serve with a side of kale chips for a healthier option.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
Calamari po-boy slider
Short for "poor boy", these iconic sandwiches, traditionally made on a long baguette with rectangular rather than tapered ends, originated in New Orleans, Louisiana. According to the New Orleans Po-Boy Preservation Society (who host an annual festival in its honour), the name was created when two brothers, owners of the Martin Brothers’ Coffee Stand, offered these free sandwiches to striking streetcar workers, or "poor boys", for the duration of the four-month strike in 1929.
Po' boys come with a range of fillings, from the luxurious, such as oyster, shrimp, and crab, through to the more mundane, namely French fries. We’ve used crumbed calamari in ours, and have also given our recipe a modern American twist by making them sliders.
- 150 g (½ cup) whole egg mayonnaise
- 6 dinner rolls, cut in half
- 6 baby cos lettuce leaves, shredded
- 2 dill pickles, thickly sliced
- thick-cut chips, to serve
- 500 g (about 3) calamari, cleaned, skin and tentacles removed, cut into 2 cm-thick rings
- 1 lemon, zested
- 35 g (¼ cup) plain flour
- 2 eggs, lightly beaten
- 75 g (1 cup) panko (see Note) or packaged breadcrumbs
- vegetable oil, to deep-fry
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make crumbed calamari, season calamari rings with salt and pepper, and rub with lemon zest. Place flour, eggs and breadcrumbs in separate shallow bowls. Dust calamari rings with flour, shake off excess, then dip in egg and coat in breadcrumbs.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, gently drop calamari into the oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season well with salt and pepper.
Spread mayonnaise on both sides of the bread rolls. Top bases with lettuce, pickles and fried calamari rings. Sandwich po-boys and serve with thick-cut chips.
• Panko breadcrumbs are available from supermarkets and Asian food shops.
Air-Fried Vegan Oyster Mushroom Po’ Boy with Spicy Avocado Remoulade
Po’ Boys are a New Orleans staple. The French bread is crusty on the outside and fluffy on the inside. Dressed with lettuce, tomato, pickles, and remoulade or mayonnaise, a Po’ Boy can be stuffed with a variety of meat, most popular being fried shrimp or oysters. Pure deliciousness, but nothing about it is vegan…until now. My Air Fried Vegan Oyster Mushroom Po’ Boy with Spicy Avocado Remoulade will have you thinking you are on Bourbon Street eating the real thing!
What really impressed me in using the oyster mushrooms for the Po’ Boy is how much the oyster mushrooms look and taste like fried oysters. The mouthfeel is spot-on too! Maybe that’s how they got their name, huh? These would also make a great gameday finger food!
Remoulade is normally mayonnaise-based. I veganized the remoulade by using avocado, tahini, lemon juice, and a little pickle juice. It was remarkable how closely this combination mimicked mayonnaise. Then the remoulade is kicked up with hot sauce, spicy pickles, and garlic. This is a fantastic spread for the Po’ Boy, but would be a great dip for sliced vegetables, chips, or air fried oyster mushrooms!
This sandwich is the perfect bite. Start with lightly toasted French bread. Generously spread the spicy remoulade on the bread. Battered and air fried, the oyster mushrooms are layered on, topped with shredded lettuce, sliced tomatoes, and pickles. Make sure to hold the sandwich with both hands and open wide!
- Vegetable oil for deep-frying
- 4 French rolls, split and hinged
- 4 tablespoons melted butter
- 1 teaspoon minced garlic
- 3 eggs, beaten
- 2 tablespoons Creole seasoning
- ¾ cup all-purpose flour
- 2 pounds jumbo shrimp, peeled and deveined
- 2 cups Kikkoman Panko Bread Crumbs
- 2 cups shredded lettuce
- ½ cup mayonnaise
- 1 tablespoon horseradish
- 1 teaspoon pickle relish
- 1 teaspoon minced garlic
- ½ teaspoon cayenne pepper
- 2 tablespoons Kikkoman Ponzu Lime
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
- 2 quarts vegetable oil for deep frying
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 12 ounces shucked oysters, drained
- 2 eggs, lightly beaten
- ¾ cup fine bread crumbs
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.
Frying the Oysters
Fill the bottom of a frying pan with approximately two inches of cooking oil. You need enough room for the oysters to float around freely in the pan. I find cast iron skillets are excellent for frying because they heat quickly and evenly. Heat the oil to 350 degrees F. A candy/deep fry thermometer is an excellent tool to ensure your oil is the right temperature and stays the consistent temperature throughout cooking.
Once the oil has reached the optimum temperature, carefully add a few oysters at a time to the hot oil. Adding to many will crowd the skillet and cause the temperature of the oil to drop. The oysters do not need much time at all too cook. About 45 seconds on each side, a minute and a half total.
Immediately remove the oysters from the hot oil with a slotted spoon and place them on several sheets of paper towels, newspaper or paper sacks to drain.
Tips To Frying Oysters
Do the Sniff Check - Your Seafood Should Smell Like The Beautiful Sea
- The next thing to be concerned about is the temperature of the oil. Under 300 degrees and the oil will start to leach inside creating mushiness.
- Over 375 degrees will cause discoloration and be moving into burnt flavors territory
- Be sure to wash the Oysters - No Exceptions
- Marinade in buttermilk or whole milk, minimum 30 minutes
- Do not use All-Purpose flour - See Recipe Below For The Magic Flour type
- Fry If you can please Fry with Peanut 100% of the time for maximum flavor. Peanut Oil has a very high smoke point.
- High Smoke Point helps the oil not become oxidized and burnt in flavor
Serving - When you're working with fresh oysters that you shucked by hand. A good rule of thumb is these are great oysters to serve raw. When your laying out your food to be served be sure to add at least one dozen raw oysters on the half shell. This offers your family and friends a clear message of how fresh your Oysters really are.
Chef Tip: If you give using Lime instead of Lemon next time you'll never use lemon on raw oysters again. Yes, Lemon with Fried Oysters. No to RAW Oysters. Promise you'll be amazed.
One of Natures Natural Beauty's
Fresh Oysters On The Half-Shell
On Mother's Day, I was fortunate to be with my Mom on Mother's Day. She loves Fried Oysters, so I just had to make them. She rates these Oysters at the top of her list - Soon to be your Oyster recipe. Recipe Below. Please Enjoy
Enjoy Crispy Fried Oysters
Theres something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. Its an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.
While I could pop these all day long with a splash of lemon juice, theyre also great on salads, added to seafood soups, or served with a side of fries. Like their cornmeal dusted southern counterparts, these panko crusted fried oysters are sublime in Poboy sandwiches as well.
While nothing beats freshly shucked oysters, for this recipe, the pre-shucked variety will also work. Theres nothing worse than biting into a piece of shell though, so be sure to rinse the oysters in salt water before breading.
Preheat oven to 200°. Place a wire rack on a baking sheet and put in the oven.
Split the bread lengthwise, and scoop out most of the fluffy center. Place the hollowed-out bread in the oven.
Pat the oysters dry. Put the all-purpose flour, mustard, and corn flour in separate shallow bowls or plates. Pour oil to a depth of about 1/2 inch in a deep skillet, sauté pan, or Dutch oven. Place over medium-high heat and bring the oil to 365°.
Using one hand to handle the food, dredge the oysters in the all-purpose flour, shaking off any extra. Then dip them in the mustard, and use a pastry brush to paint them evenly with a thin layer of mustard. Place the mustard-coated oysters in the corn flour, and dust them all over. As each oyster is coated, set it aside on a sheet of wax paper.
When the oil reaches 365°, add the oysters, using tongs, and fry until golden brown all over, about 1 1/2 minutes on each side. Do not crowd the skillet. As they are done, transfer the oysters to the wire rack to keep warm and drain.
Remove the bread from the oven and spread both sides thickly with tartar sauce. Then line them with lettuce.
When all the oysters have been fried, add them to the sandwiches and serve immediately.
- 24 shucked oysters, drained
- yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating vegetable oil for deep-frying
- 2 loaves soft-crusted French bread
- sliced tomatoes
- shredded iceberg lettuce
- Tartar Sauce
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 Tbs. tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.