WHAT IS A po’ boy, you ask? It’s a traditional Louisiana sandwich served on a French roll or baguette. The usual ingredients are shredded lettuce, thinly sliced tomatoes, and some sort of meat, often fried shrimp or oysters.
The derivation of the term is disputed. One theory dates it to a 1929 streetcar strike, when a conductor-turned-restaurateur fed his former colleagues—called “poor boys”—free sandwiches from his shop.
The oyster po’ boy is also known as a “Peace Maker.” Men carousing about town traditionally brought home a Peace Maker to their wives at the end of a late night.
Oyster Po’ Boy
Dip oysters in egg, then batter with a mixture of mostly cornmeal, a little flour, and spices. The “shake and bake” method of battering is easiest, which is to say: do it in a plastic baggie. Fry in oil and/or butter and remove to paper towels. Spread mayo, tartar, remoulade (or any combination thereof) on a French roll or baguette and pile with shredded lettuce, thinly sliced tomatoes, and the fried oysters. Drizzle with hot sauce. Pickles, onions, and whatever other condiments you prefer are optional. Serve with French fries and a suitable hair-of-the-dog beverage.
This is bringing back memories about my own Cajun travels. In the late 80s my sister, brother-in-law, and I took a drive from Atlanta to Nawlins wedged into an early-model Honda Civic (via Mobile, land of oysters “fried, stewed, or nude”). On Easter morning, right in the middle of the damn parade, my sister insisted we grab a bunch of po’boys before we left town–I thought she was out of her mind . . .until I took my first bite. Yummmmmmmmmm.
Your photo brings it all back to me. Maybe next time you’re down on the Bayou you’ll skip the 4th Bloody and opt for the ‘boy instead.
Pepper, welcome back! You’re a regular now. And thanks for sharing your po’ boy story. I need to get back to that town if only to eat… and maybe to go frog gigging…
I’ve tried to deep fry oysters before and just couldn’t get the breading to stick. Yours turned out waaaay better than mine, yum!
Oh my goodness, I am so hungry now.
Never forget the oyster po’ boy in New Orleans, in a little shack way outside of town.
Nothin’ better in the world.
Emeril’s Fish House in Las Vegas has a fine, fine po’ boy: he went all artisanal on us. But worth it.
Drool, drool, drool.
YUM, what a great looking po-boy, and fantastic story there. Hangovers ruin all the fun.
Grew up in New Orleans and absolutely love ACME Oyster House (FYI – Felix’s [right across the street] is good too). Their oyster po-boys are one of the best. Held my wedding reception at ACME’s & enjoyed many an oyster that night…