Oyster Po' Boy Sandwiches

A Guide to Seattle's 48 Best Sandwiches in the August issue of Seattle Magazine, recommends where to buy the very best of many different sandwiches in the Seattle area. They include several picks for my favorite, the Vietnamese Sandwich or Bahn Mi: A crisp baguette roll, pickled carrot and daikon salad, fresh cilantro, cucumber wedges and jalapeno slices and grilled chicken or pork with a smear of mayo and a douse of Maggi Sauce. I say a lot of foods are my 'absolute favorite' and at the time I am talking about them, or eating them, IT IS TRUE. I'm an enthusiastic eater. But honestly, Vietnamese Sandwiches are one of the best foods you'll ever eat. Seattle Magazine lists the Seattle Deli in the International District having one of the best and the cheapest, and they are right. Absolute heaven for $2.



Every Friday night during the month of August The Seattle Center and KEXP are presenting Concerts at the Mural. My husband and oldest daughter both work in Seattle, and its been fun the last two Friday's with the family coming from all different directions, meeting at the Seattle Center, spreading a blanket and eating sandwiches. Oh yeah, and listening to music. The first week my husband brought Vietnamese Sandwiches from The Seattle Deli. Last week was my turn and I made Oyster Po' Boys.



Oyster Po' Boys are straightforward but like the Vietnamese Sandwich their success depends on good fresh ingredients. A questionable oyster does not bring joy to those who bite into it, but a fresh plump oyster, dipped in egg...



...breaded with Italian Bread crumbs, and then carefully fried, is a treat to all who are lucky enough to eat with you. And they really are pretty simple to make.



Oyster Po' Boys

Beat 4 eggs in a shallow dish and dump in 1 quart drained oysters.

Heat 4 inches of oil in a Dutch oven or deep fryer until a bread chunk browns in 15 seconds.

Put 1 c. Italian bread crumbs in a quart Ziploc bag or shallow dish.

4 eggy oysters at a time, coat with bread crumbs and gently slide into hot oil. Fry until golden brown, turning once or twice. Beware of spatters.

Drain on paper towels or newspaper, and continue frying all oysters.

Slice 6 good sandwich rolls open but not all the way through. Slather with tartar sauce, add shredded garden lettuce, sliced tomatoes and sliced sweet onions. Wrap securely in freezer paper or aluminum foil for transporting. Let everyone douse liberally (or not) with Red Hot and enjoy.

My oldest daughter works at Pike Place Market and took one of the leftover sandwiches (refrigerated overnight) to work the next day for lunch. She said it practically drew a crowd. Several customers 'Oooed' and 'Aahhed' and said "Oh, that looks so good!" and asked her where they could buy one. Now, Seattle Magazine recommends the Cornmeal-Crusted Catfish at Matt's in the Market and a smoked oyster po' boy at Roy's BBQ in Columbia City. But this particular oyster po' boy? She answered, "You can't."