Fried Oyster Po' Boy


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There's nothing po' about this delicious way to prepare oysters (especially for those squeamish about raw oysters).

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  • 24 shucked oysters, drained
  • yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating vegetable oil for deep-frying
  • 2 loaves soft-crusted French bread
  • sliced tomatoes
  • shredded iceberg lettuce
  • Tartar Sauce

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In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 Tbs. tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Makes 4 servings.

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