Fried Oyster Po' Boy Canape

I wanted to bring the brilliant flavors of the Po' Boy to a bite-sized canape to begin a multi-course meal at home.

My goal was to avoid bastardizing the classic fried oyster Po' Boy too badly. I used a French baguette, which I'd slice, drizzle with olive oil and salt, then broil for two minutes until toasted.

I then made a traditional garlic aioli to add a pungent creamniess to the crispy fried oyster and the crunchy bread.

Finally, I shucked some fresh kumamoto oysters and dredged them in yellow corn meal mixed with a little Old Bay seasoning.  I fried them in hot vegetable oil for barely two minutes, just until the crust turned crisp and brown.   A chiffonade of peppery arugula and a cold beer were perfect accompaniments to this little treat.