Oyster Po’Boys with Carrot and Red Onion Slaw
Serves: 4 servings
  • 2 cups thinly sliced carrot
  • 1⁄2 cup thinly sliced red onion
  • 1⁄4 cup red wine vinegar
  • 2 teaspoons canola oil
  • 11⁄4 teaspoons kosher salt, divided
  • 1⁄8 teaspoon ground red pepper
  • 1 cup plain yellow cornmeal
  • 1⁄2 cup all-purpose flour
  • 1⁄2 teaspoon onion powder
  • 1⁄4 teaspoon ground black pepper
  • Vegetable oil, for frying
  • 2 (8-ounce) containers shucked oysters
  • 1⁄2 cup mayonnaise
  • 4 hoagie rolls, split lengthwise
  • 1 cup lightly packed fresh cilantro sprigs
  1. In a medium bowl, toss together carrot, red onion, vinegar, oil, 1⁄4 teaspoon salt, and red pepper. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. In a shallow dish, stir together cornmeal, flour, onion powder, black pepper, and remaining 1 teaspoon salt. In a large deep cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches, dredge oysters in cornmeal mixture, shaking off excess. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and let drain on paper towels.
  3. Spread mayonnaise onto cut sides of bread. Top with oysters, carrot mixture, and cilantro.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/oyster-poboys-with-carrot-and-red-onion-slaw/