This traditional Louisianan sandwich or sub has evolved to have many different variations as is typical with old recipes. In this version I serve up a traditional New Orleans seafood version of the dish that utilizes spicy fried oysters that have a two part kick but will diffusely let you know you are in Cajun country with a bit of my own heritage thrown in to give you a spicy booster if you like it really spicy.
If you are not familiar with Hungarian paprika it comes in two versions a sweet and a hot and if you are not familiar with Hungarian peppers let me just say it is the Mexico of Europe in that department as I found out as a little girl when my dad gave me a nice fresh pepper to try. I will not make that mistake ever again. Hungarian peppers can rival any hot pepper anywhere in the world for fire and as I recall they do.
Now as for Hungarian paprika it is not what most Americans are used to being called paprika which is mainly in my opinion food coloring it offers very little flavor enhancement to the food as where both versions the sweet and the hot Hungarian paprika are full of flavor this change alone in your spice cabinet (yes I have a whole cabinet – a rack doesn’t cut it) and this will be one of the biggest improvements you can make in your cooking and bring a real paprika flavor to dishes that up until then will be pretty, but lacking depth. Just like No Indian would ever use curry out of a jar nor should you settle for plain paprika again.
- 40 oysters, shucked
- 1 cup buttermilk
- 2 eggs, whisked well
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1½ tablespoon onion powder
- 1 tablespoon Hungarian paprika (sweet or hot optional)
- 1 tablespoon granulated garlic
- ¾ teaspoon rosemary
- ¾ teaspoon oregano
- ¾ teaspoon thyme
- ¾ teaspoon chipotle chili powder
- ¾ teaspoon cayenne pepper
- Salt and pepper to taste
- Peanut oil, for frying
- 4 small french baguettes
- Chipotle mayonnaise
- Tomato slices
- Pickle chips, for serving
- In a 6 quart Dutch oven or deep fryer fill it with two inches of the peanut oil and bring to a temperature of 375 degree F.
- In a glass bowl combine all the dry ingredients with the herbs and combine well.
- Rinse the oysters to remove any sand or debris and remove any excess water and place in a bowl and pour the buttermilk over them and mix to coat all the oysters in the buttermilk.
- In small batches remove the oysters from the buttermilk and dredge them through the dry mixture and shake off any excess dry mix.
- Dredge them through the egg and then a second time through the dry mix gently remove excess and in small batches place them into the hot oil careful not to over crowd.
- Cook in oil for about three minutes or until a light golden brown.
- Remove and place on paper towels to remove excess oil.
- Season to taste with salt and pepper.
- Cut the baguettes in half.
- Spread the chipotle mayonnaise on both halves of the club rolls.
- Add the lettuce to the bottom half of the roll top with tomato slices and then add the oysters to the top of this and add the top half of the roll.
- Serve with pickles and cocktail sauce (optional).
If you are not familiar with the seafood sandwiches found in parts of the south especial in Louisiana known as a po-boy then you are missing out on a really great treat. I offer up for your sampling my version of this classic southern treat that has a real Cajun flare with a bit of me in it too. This one feature fried oyster which on their own are a real treat but put together with my special Cajun blend are extra special. And don’t miss my rant on why you need to switch to Hungarian paprika instead of what they have been calling paprika for years, its not.
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