David Kinch has some deep roots in New Orleans. Not only did he grow up there, he had his first professional kitchen experience and an externship in the Big Easy, pivotal experiences that shaped him into the chef he is today. So it’s no surprise this native son loves fried oysters and can eat them all day long. It’s one of his favorite things, and when it comes to fried seafood, New Orleans is king. Meet the King of fried seafood sandwiches: the Po’ Boy.

Can’t get enough Po’ Boys? Then check out the brilliant depiction of the origins of this New Orleans treasure.

RECIPE FOR OYSTER PO-BOY 
David Kinch and Dave Morgan
The Bywater Los Gatos, CA

Ingredients

12” piece of Po Boy Bread. Light airy French bread. For me, Leidenheimer in New Orleans is the standard. Manresa Bread is doing a great example as well.
3-4 egg whites
12-18 oysters, shucked, depending on how hungry you are
Heaping tablespoon of mayonnaise or garlic aioli
Head, iceberg lettuce
Head, white cabbage
Crystal hot sauce
Pickled okra, optional
Sliced pickles, optional
1 TB butter, melted
1 qt. rendered lard

For the oyster dredge:

3 cups Panko
1 cup AP Flour
1 cup Cornmeal
1 TB Salt
1 TB Smoked paprika
1 tea. Cayenne
1 tea. Onion powder
1 tea. Garlic powder

Directions

Perheat oven to 360F.

Melt the lard in a shallow and wide cast iron pan wide enough to hold all the oysters. Heat over a med flame until about 360F.

Combine all ingredients for the oyster dredge.

Cut both cabbage and ice berg in half. Shred half a head of each as fine as you can. Toss together in a bowl to combine. Set aside.

Combine the oyster and egg whites in a bowl and stir gently to combine. Set aside.

Slice the bread in half lengthwise to open the roll. Brush both sides with the melted butter. Lightly toast in the oven. Do not add color but merely firm up the cut sides.

Fry your oysters. Drain the oysters two by two, drain well and toss in the dredge. Set aside and repeat until all oysters are finished. Fry them on the lard until golden brown. Drain on a absorbent paper towels, season with a pinch of salt and keep warm in the oven until ready to build.

Brush one side of the bread with the mayo or aioli. Add a bed of the lettuce and cabbage mix. Line your oysters up and anoint the oyster with your preferred amount of hot sauce.

Place pickles on top, cover the top piece of bread and cut in two. Share. Or not.