Oyster Po Boy from Lord John and the Haunted Soldier
“Fine,” Grey repeated, more firmly. “Mere formalities. As I said.”
“As you said,” Byrd echoed, with a trifle more skepticism than was entirely becoming. “Covering their arses, I expect.”
“Certainly that,” Grey agreed dryly. “Let us find a little food, Tom. And we must find a bed, as well. Do you know anywhere suitable?”
“To be sure, me lord.” Tom squinted in consideration, and after a moment’s consultation with the detailed map of London he carried in his head, pointed off toward the east.
“The Lark’s Nest; decent house round the corner,” he suggested. “Do a nice oyster pie, and the beer’s good. Dunno about the beds.”
“We’ll chance the fleas for the sake of the beer.”
Diana Gabaldon, Lord John and the Haunted Soldier (Part I – Inquisition)
Poor, poor LJ.
His courage and dedicated leadership almost got him blown to smithereens when he took over that cannon at Crefeld, and then, instead of hero’s welcome, he’s greeted upon his return by an unexpectedly aggressive Commission of Inquiry, attempting to lump the blame for the whole disaster upon himself!
Not to mention that he also has bits of the cannon, Tom Pritchard, in his chest. Metal in your digestive tract can make an uncalled-for dressing down hard to swallow.
LJ and Tom Byrd retreat to the Lark’s Nest for a slice of oyster pie and a pint to wash the bitterness from his Lordship’s mouth.
There are more than a few oyster pies in the Outlander/LJ series, and I’m sure one day we’ll make an authentic 18th C version of one. For now, given that LJ just had a Steak & Mushroom Pie a couple of weeks back, I thought we could do with a more modern, pastry-free riff on the Lark’s Nest’s fare.
So poor, poor LJ gets his own Oyster Po Boy.
This classic Louisiana seafood submarine sandwich would be popular in a London pub of any century. It’s very comfortable beside a lager, ale or bitter…take your pick.
The recipe comes straight from Outlander fan and Louisiana resident, Lori. Lori’s oysters came straight from the Grand Isle, home to the largest oyster farms in North America. Down there, they grow and harvest mostly Atlantic Oysters (Crassostrea virginicas). I used locally grown Pacific Oysters (Crassostrea gigas), which are slightly larger than the Atlantic variety.
Any oyster will do, as long as it’s fresh and shucked.
(Click on the title below for a printable version of the recipe.)
: A Louisiana twist on LJ’s oyster pie from The Lark’s Nest…because I could.
- Oysters, shucked – 8 oz (225 g) (12-15)
- Eggs – 2
- Creole or Grainy Mustard – 1 Tble (15 ml)
- Tabasco – 6 shots
- Cornmeal – 1 Cup (240 ml)
- All-Purpose Flour – ¼ Cup (60 ml)
- Salt – 1 tsp (5 ml)
- Cayenne – 1 tsp (5 ml)
- Vegetable Oil – for frying
- French or Italian Bread – 1 long loaf
- Tartar Sauce or Mayonnaise
- Lettuce, shredded
- Dill Pickles, sliced
- Tomatoes, sliced
- Cocktail Sauce (optional)
Read the recipe through at least once before you begin.
In a medium bowl, beat the eggs, mustard and hot sauce together. Add drained oysters to the mixture and set aside for 10 minutes.
Mix the cornmeal, flour, salt and cayenne together in a paper or ziploc bag.
Heat 2” of oil in a heavy pan over medium high heat to 375° F (190° C).
Transfer about half of the oysters to the cornmeal mixture in the bag, shaking off the extra egg. Toss to coat well, then fry the oysters until golden and cooked, about 4 or 5 minutes, depending on their size. Remove from the oil with a slotted spoon and drain on paper towels. Repeat with remaining oysters.
Cut the bread into 2 or 3 sandwich-sized pieces, spread with tartar sauce or mayo, dress with lettuce, tomatoes and pickles. Divide the oysters evenly among the bread and season with salt & pepper. Serve with cold beer and cocktail sauce on the side, if desired. A side of Brianna’s Cold Oil Fries wouldn’t go amiss either.
Ith gu leòir! (Eat Plenty)