1072 North Milwaukee
Sunday, August 14
2:00 p.m. - 5:00 p.m.
(Shucking starts at 3:00 p.m.)
To read more about the restaurant:
Chef Brian Jupiter's Oyster Po-Boy
1 cup ketchup
1 cup mayo
1 cup thinly sliced celery
1 piece diced dill pickle
1 1/2 Tbs prepared horseradish
1/4 cup lemon juice
2 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup Louisiana Hot Sauce
1 cup sliced scallions
Combine all ingredients in a food processor, then refrigerate.
2 cups all purpose flour
1 cup cornmeal
1/4 cup cajun spice
1 Tbs salt
1/2 Tbs black pepper
Combine all ingredients until well incorporated.
8 oz shucked oysters (available at your local grocer in the seafood section)
vegetable oil for deep frying
Heat oil to 350 degrees. Toss the oysters in the seasoned flour until fully coated. Shake off excess flour. Fry oysters until they float or about 3 minutes. Remove from oil and drain.
HOW TO SHUCK AN OYSTER
Clean the outside of the oyster shell with a stiff brush to remove any excess dirt or mud.
Wrap the oyster in a towel with the hinge sticking out.
Insert the tip of an oyster knife near the hinge about 1/2 an inch. Make sure you use a special oyster knife instead of a regular kitchen knife for your safety.
Secure the oyster in the towel, slide the knife around the lip of the oyster until you reach the other side of the hinge, keeping it as level as possible. Keep the knife inserted about 1/2 an inch and the tip pointed slightly up.
Twist the oyster knife to detach the muscle from the top shell.
Then use the oyster knife to detach the bottom shell and to remove excess debris.