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Oyster "Po' Mi" Sandwich

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  • Prep 30 min
  • Total 60 min
  • Servings 3

A cross between a Vietnamese Banh Mi and a New Orleans Po' Boy. MORE + LESS -

The Food in My Beard
October 29, 2014

Ingredients

1
baguette
24
oysters
1/2
cup flour
1/2
cup cornmeal
Cucumber
Cilantro
1/4
cup mayonnaise
1/4
cup sriracha

Pickled vegetables

3
large carrots
2
cloves garlic
1
large daikon radish
2
tablespoons sugar
2
cups vinegar

Steps

Hide Images
  • 1
    Make the pickled carrot and daikon mixture: Shred the carrots and daikon radishes with either a food processor or a julienne peeler. Stuff into a jar. A leftover pickle or mustard jar is what I usually use. Tuck in your garlic cloves. Bring the vinegar to a simmer. Stir in the sugar. Pour the vinegar over the veggies and seal. Let it sit about an hour, and shake it up every once in awhile.
  • 2
    Mix the flour with the cornmeal and add some salt.
  • 3
    Shuck the oysters. Be careful, and make sure you use a strong knife and thick gloves!
  • 4
    Toss the oysters in the flour mixture and drop into 350°F oil (use a deep fry thermometer and a sturdy pot). Fry for about two and a half minutes. Strain and dry.
  • 5
    Slice the cucumbers. Mix the sriracha and mayo together.
  • 6
    Build your sandwich by slicing the baguette in half and layering on the spicy mayo, cucumbers, fried oysters, pickled veg, and cilantro.
  • 7
    I like to make this as one very long sandwich filling the whole baguette, then slice off more manageable pieces for dining companions.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Po’ Boy and Banh Mi sandwiches both came about when French people inhabited a new part of the world and started cooking with local ingredients.

    These two sandwiches aren't that different really, so I decided to bring them together for a new sandwich I like to call The Po’ Mi.

    There isn't really anything po’ about this sandwich however. Oysters are expensive!

    But even though I was saying po’ mi at the check out line, any regrets were out the window as I was savoring this internationally delicious sandwich.

    Pickled carrots and daikon are an important part of a banh mi sandwich. They are easy to make and only need to sit for an hour or so to develop some really good flavor! Just shred up your carrots and daikon using a julienne peeler or a food processor. Next, pour some boiling vinegar over them and an hour later you have a tasty sandwich topping that can stay over a week in the fridge.

    I personally had never worked with oysters, but I have eaten plenty in my day!

    They key to shucking oysters is not necessarily a sharp knife, but a strong knife, and of course, protection for your hand.

    Dip your oysters in a mixture of flour and cornmeal. They should be wet and sticky enough to hold the breading on their own without the help of an egg wash.

    A quick fry is all they need to come out juicy, crispy, and ocean fresh.

    I mixed mayo and Sriracha to make the condiment for this sandwich.

    All the rest of the banh mi toppings complete this tasty sandwich inspired by French, Vietnamese, and Creole cooking.

    Dan Whalen considers himself a student of food puns. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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