Farm fields may be frozen, but the bays are still full of food and winter bivalves are most choice. With a hankering for oysters (they contain high levels of zinc, which bolsters the immune system) I made a locally sourced po’boy; inspired by the spicy New Orleans fried oyster sandwich.
This one uses Peconic Gold Oysters from Matt Ketcham’s farm stand (21125 Route 48 in Cutchogue), a crusty French roll from Blue Duck Bakery (130 Front St., Greenport) and a zingy sauce made with Schmitt’s horseradish (farm stand at 3355 Sound Ave. in Riverhead).
You can buy Peconic Gold Oysters in the shell or shucked, but don’t toss the oyster liquor if you shuck your own. It’s great in a Bloody Mary or Virgin Mary — the perfect beverage-pairing for a tangy sandwich.
North Fork Oyster Po’boy
- 1 dozen oysters
- 2 eggs
- 1/2 cup fine ground yellow cornmeal
- 1 cup peanut or canola oil
- 2 tbsp mayonnaise
- 2 tbsp Schmitt's BBQ horseradish
- 1 cup baby arugula, washed and dried
- 2 French rolls, split