The Ospidillo Cafe Oyster Po' Boy Sandwich
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.19 ml oyster (large, extra selects)
- 2.46 ml sea salt
- 236.59 ml flour
- 2 large eggs, beaten
- 29.58 ml soda water
- 236.59 ml Italian seasoned breadcrumbs
- 236.59 ml Crisco shortening, butter-flavored
- 118.29 ml tartar sauce
- 4 buns, hoagy-type
- 8 medium romaine lettuce leaves, from the heart of the lettuce
- 1 large tomatoes, homegrown (Beefsteak variety is best)
directions
- Drain the oysters and dry them with paper towels. Salt them lightly and dust them in the flour. Lay them out on a platter or baking sheet and allow them to sit for about 10 minutes.
- Melt the Crisco in a large skillet over medium-high heat.
- Mix the soda water and the beaten eggs together with a fork and then begin dipping the oysters, first in the egg blend and then roll them in the bread crumbs. Don't crowd the frying oysters in the skillet and allow them to fry for about one minute per side. Remove the cooked oysters to a plate covered with paper towels to collect any excess oil. When they are all fried, cover them with aluminum foil so they'll stay warm.
- Pour off the oil from the skillet but do not wipe it out. Grill the opened buns in the skillet, two at a time, until the insides have grilled to a light golden brown.
- Slice the tomato thin and remove any heavy stems from the lettuce.
- Lay out the grilled buns and layer on oysters, tomato, and lettuce. Generously spread tartar sauce on the inside (grilled side) of the top of each bun. Cut each sandwich on the diagonal and serve with hot french fries and catsup as a side dish.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>