Oysters abound in the intertidal zone of the Salish Sea.
We love to dip them in a coating and fry them up so they have a crunchy exterior. The oysters take center stage on a sandwich bar full of fresh vegetables, spicy, sweet and salty condiments.
A hoagie roll, which has been pan toasted in garlic butter is the foundation for guests to build their Po’ Boy of delight…such a complexity of flavors and textures, maybe we’ll rename them Rich Boys!
We like to pan toast our rolls in butter and garlic for extra flavor and texture. They could also be warmed in an oven, wrapped in foil.
The biggest challenge of this recipe is shucking enough oysters. Find some willing shuckers, supply them with oyster knives and the beverage of their choice. Add some good music and a pretty view and just hope they’ll keep on going! Be sure the oysters are harvested from uncontaminated waters, free of red tide.
If you are cruising, oysters can be stored in mesh bags in the water off of your boat when at anchor. Keep them on board while underway.
6 tablespoons butter
4 tablespoons olive oil
3 cloves garlic, finely chopped
6 Hoagie rolls
½ cup flour
⅓ cup cornmeal
1 teaspoon dried parsley
½ teaspoon salt
2 cups shredded cabbage
12 tomatoes slices
thin slices of red onion
12 lime wedges
1 red onion, sliced and sauteed (directions below)
1 cup jarred pickled pepper slices
1 cup feta cheese, crumbled
2 tablespoons prepared horseradish
In a large non-stick skillet, melt 2 tablespoon of the butter over medium high heat.
When all of the rolls are pan toasted, add some olive oil to the pan and quickly sauté the sliced red onions until soft and slightly golden. The sauteed onion offer an earthy sweetness to the sandwiches.
Invite your guests to build their own sandwiches and be prepared to fry up a few more batches of oysters!