September 13, 2017
Ask A Chef: Drake Devonshire’s Oyster Po’ Boy
Chef Jonathan Pong of Drake Devonshire shares his recipe for Oyster Po’ Boy.
Q: 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.
Yield: Makes 3 Mini Sandwiches
- 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.
- 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.
- 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.
- 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.