{"id":225,"date":"2022-02-06T18:02:10","date_gmt":"2022-02-06T18:02:10","guid":{"rendered":"http:\/\/canadasfoodisland.lakedesign.co\/?post_type=recipe&amp;p=225"},"modified":"2022-02-06T18:02:10","modified_gmt":"2022-02-06T18:02:10","slug":"oyster-poboys","status":"publish","type":"recipe","link":"https:\/\/canadasfoodisland.ca\/recipe\/oyster-poboys\/","title":{"rendered":"Oyster Po\u2019Boys"},"content":{"rendered":"","protected":false},"author":6,"featured_media":350,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":[],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[59,128,125,77,34],"class_list":["post-225","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-entree","recipe_tag-oyster-poboys","recipe_tag-oysters","recipe_tag-pei-oysters","recipe_tag-prince-edward-island"],"acf":{"total_time":{"days":"","hours":"","minutes":30},"servings":{"serving_size":2,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":0.5,"measurement":"cup","ingredient":"mayo"},{"quantity":0.25,"measurement":"cup","ingredient":"finely chopped celery and leaves "},{"quantity":2,"measurement":"tbsp","ingredient":"finely chopped chives"},{"quantity":1,"measurement":"","ingredient":"lemon, zested and juiced"},{"quantity":"","measurement":"","ingredient":"salt"},{"quantity":"","measurement":"","ingredient":"freshly ground black pepper"},{"quantity":0.5,"measurement":"cup","ingredient":"buttermilk"},{"quantity":2,"measurement":"tsp","ingredient":"old bay seasoning"},{"quantity":0.5,"measurement":"cup","ingredient":"cornmeal "},{"quantity":0.5,"measurement":"cup","ingredient":"all-purpose flour"},{"quantity":24,"measurement":"","ingredient":"PEI oysters, scrubbed, shucked, shells discarded"},{"quantity":0.25,"measurement":"cup","ingredient":"vegetable oil"},{"quantity":2,"measurement":"","ingredient":"crusty submarine buns, toasted "},{"quantity":2,"measurement":"","ingredient":"beefsteak tomatoes, sliced"},{"quantity":1,"measurement":"cup","ingredient":"shredded iceberg lettuce"},{"quantity":"","measurement":"","ingredient":"lemon wedges, for serving "}],"ingredients_advanced_wrap":null,"directions":[{"step":"In a small bowl stir together mayo, celery, chives and lemon zest. Add lemon juice, salt and pepper to taste. "},{"step":"Add buttermilk to small bowl, set aside. In another small bowl, whisk together old bay seasoning, cornmeal and flour. "},{"step":"Coat oysters one at a time in buttermilk and then cornmeal mixture. Transfer to a plate. "},{"step":"Heat oil in a large cast iron pan over medium high heat. Once hot add oysters, frying for 1 \u2013 2 minutes per side until they are crispy and golden. Transfer to a paper towel lined plate. Fry in batches if necessary. "},{"step":"To assemble sandwich, coat top and bottoms of the bun with celery mayo, layer on iceberg lettuce, tomato slices and top with fried oysters. Serve with lemon wedges, if desired. 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