Ask A Chef: Drake Devonshire’s Oyster Po’ Boy

Recipe By:  Jonathan Pong
oyster po' boy

Chef Jonathan Pong of Drake Devonshire shares his recipe for Oyster Po’ Boy.

Drake Devonshire_Chef Jonathan Pong_photo credit KAYLA ROCCA colour_HH_AU17_24Q: I recently stayed at the Drake Devonshire in Prince Edward County. Their Oyster Po’ Boy was so good, I ordered it both days for lunch. Can you please track down that recipe? — Tim, Burlington, Ontario.

A: A soft white bun, spicy jalapeño mayo, crunchy and slightly sweet slaw, and crispy breaded oysters are the components that make this dish so irresistible. The flour is well-seasoned before breading, adding an extra burst of flavor. If you aren’t one for shucking at home, ask your fishmonger to do it for you.

Ingredients

Slaw

  • 1 carrot, finely shredded
  • 1⁄4 wedge cabbage, finely shredded
  • 2 tsp kosher salt
  • 3 tbsp white wine vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • Pinch black pepper

Jalapeño Aioli

  • 1⁄2 jalapeño
  • 1 cup mayonnaise
  • 1⁄2 clove garlic, minced
  • 1⁄2 tsp Worcestershire sauce
  • 1⁄2 tsp lemon juice
  • Salt, to taste
  • Pepper, to taste

Oysters

  • 1 cup flour
  • 3⁄4 tsp kosher salt
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp onion powder
  • 1⁄4 tsp cayenne powder
  • 1⁄4 tsp black pepper
  • 3 shucked Fanny Bay oysters
  • 1 1⁄2 cup vegetable oil (for frying)
  • 3 miniature white buns
  • 3 tsp unsalted butter
Directions Yield:  Makes 3 Mini Sandwiches
  1. To make slaw, mix carrot and cabbage with salt and let sit 1 hour. Squeeze to remove liquid. Mix vegetables with vinegar, mayonnaise and honey. Season with pepper.
  2. To make aioli, grill jalapeño until well-charred. Discard skin and seeds. Dice finely, and stir with remaining ingredients. Season with salt and pepper to taste.
  3. To make oysters, combine flour with spices in medium bowl. Toss oysters in seasoned flour and shake off excess. Heat vegetable oil in pot to 340°F. Fry oysters until golden brown, 2 to 3 minutes. Remove and set on paper towel–lined plate to drain.
  4. To serve, split mini buns in half. Butter buns (use 1 tsp per bun) and toast in pan. Coat buns with jalapeño aioli. Place small amount of slaw on each bottom half and add fried oyster. Top with bun and skewer through to finish.

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Photographer:
Kayla Rocca (headshot); Courtesy of the Drake Hotel (oyster po’ boy)
Source:
House & Home August 2017
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