Since sharing my method for restoring and seasoning cast iron pans, I’ve had my heart (and stomach) set on frying up some oysters, namely Skillet-Fried Oyster Po’ Boys. The Po’ Boy is one of those classic sandwiches, rich with history — many might claim it originated in the French Quarter of New Orleans. You’ll find several variations on this old favorite from soft shell crab to shrimp and catfish to name a few. Today we’ll concentrate on my favorite version. [Read more...]