Adapted from a recipe found in a pamphlet published by the Maryland State Aquaculture Development and Seafood Marketing Program, the name of this po’ boy-like sandwich intrigues. Then again, who could be angry eating fried oysters?
1 loaf Italian bread
8 slices bacon
1/2 pint (8 ounces) shucked Maryland oysters, drained
2 cups flour
2 medium tomatoes, sliced
Salt and pepper to taste
1/2 cup sour cream
1 teaspoon horseradish
Slice bread in half lengthwise; scoop out soft bread from both top and bottom portions, leaving enough of the loaf to form a shell. In a skillet, fry bacon until crisp. Remove and drain. Dredge oysters in flour and fry in bacon fat until heated through, 5 to 10 minutes. Mix sour cream and horseradish together and spread over top half of bread. Place cooked bacon, oysters and tomatoes in bottom half of bread. Replace top half of bread and cut sandwich diagonally into slices. Serves 4.
