Classic Fried Oyster Po' Boy

Fried Oyster Po' Boy
Diana Rattray
Ratings (15)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
801 Calories
20g Fat
118g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 801
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 28%
Cholesterol 275mg 92%
Sodium 1870mg 81%
Total Carbohydrate 118g 43%
Dietary Fiber 12g 42%
Protein 38g
Calcium 154mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a recipe for a classic fried oyster po' boy, a popular version of the traditional Louisiana sandwich. Use mayonnaise, a Louisiana remoulade sauce, or Come Back Sauce on the delicious fried oyster po' boys. 

Use French bread baguettes, hoagie rolls, or similar bread to make these delicious sandwiches.

Serve as a dinner sandwich, for lunch, or as a game day snack.

Ingredients

  • 1 quart oysters (well drained)
  • 3 large eggs
  • 3 cups cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon black pepper
  • 4 French bread rolls (about 6-inches each, or 2 baguettes, cut in half crosswise)
  • 2 medium tomatoes
  • 1 cup lettuce (shredded)
  • 1/2 cup mayonnaise (or Come Back Sauce)
  • 1 /2 cup dill pickle (slices)
  • dash salt

Steps to Make It

  1. In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.

  2. In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

  3. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.

  4. Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.

  5. Split 1 roll or section; spread with mayonnaise or Louisiana remoulade sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced dill pickles. Sprinkle with salt and pepper.

  6. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!

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