Oyster po' boys

The po’ boys we serve in the restaurant are a variation on the Louisiana staple, the name being a contraction of its original name, ‘poor boy’. In that neck of the woods, you might also find them filled with roast beef, and typically they’re served on a baguette — a French influence from New Orleans. We serve ours on house-made English muffins, with coleslaw. Make a start on this recipe the day before serving, as the oysters need a good long buttermilk soaking.