Classic Fried Oyster Po'boy

Classic Fried Oyster Po'boy on a plate

The Spruce Eats / Danielle Moore

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Yield: 4 Sandwiches
Nutrition Facts (per serving)
1657 Calories
47g Fat
225g Carbs
82g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 1657
% Daily Value*
Total Fat 47g 61%
Saturated Fat 9g 44%
Cholesterol 378mg 126%
Sodium 3413mg 148%
Total Carbohydrate 225g 82%
Dietary Fiber 13g 48%
Total Sugars 14g
Protein 82g
Vitamin C 38mg 192%
Calcium 213mg 16%
Iron 35mg 193%
Potassium 1496mg 32%
*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 that's typically made with shrimp, oysters, crawfish, or other fried fish. This one involves oysters, and it takes a little bit of prep work, but it's not a difficult sandwich to pull off. Just make sure your oysters are drained well.

Use mayonnaise, Louisiana rémoulade sauce, or come back sauce on the delicious fried oyster po'boys. In terms of the bread, you want a loaf that's about 2-feet long or 4 (6-inch) rolls, and they should be relatively narrow, with a good crust and a somewhat soft, airy interior. You can 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.


  • 3 large eggs

  • 1 quart shucked oysters, well drained

  • 3 cups cornmeal

  • 1/4 cup all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 teaspoon Cajun seasoning

  • 1 teaspoon freshly ground black pepper, more to taste

  • vegetable oil (or other neutral oil), for frying

  • French bread rolls, about 6 inches each, or 2 baguettes, cut in half crosswise

  • 1/2 cup mayonnaise, Louisiana rémoulade sauce, or comeback sauce

  • 1 cup shredded lettuce

  • 2 medium tomatoes, sliced

  • 1/2 cup dill pickle slices

  • 1 dash salt

Steps to Make It

  1. Gather the ingredients.

    Classic Fried Oyster Po'boy ingredients in bowls

    The Spruce Eats / Danielle Moore

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

    Beaten eggs with oysters in a large white bowl

    The Spruce Eats / Danielle Moore

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

    Cornmeal, flour, salt, Cajun seasoning, and pepper in a plastic bag

    The Spruce Eats / Danielle Moore

  4. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters. Heat a few inches of oil in a heavy bottomed pot over medium heat until it reaches 350 F.

    Breaded oyster on a plate, and breaded oyster in a bag with the flour mixture

    The Spruce Eats / Danielle Moore

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

    Breaded oysters frying in a white pot with oil

    The Spruce Eats / Danielle Moore

  6. Split 1 roll or section; spread with mayonnaise or Louisiana rémoulade sauce, or comeback sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and dill pickle slices. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy.

    Bread with mayo on a plate, mayo in a bowl, lettuce in a bowl, pickles in a bowl, tomatoes in a bowl and fried oysters on a paper towel lined plate

    The Spruce Eats / Danielle Moore


  • Toast the rolls for an even more enjoyable sandwich.
  • You will need shucked oysters for this recipe, which can be purchased that way if you don't have access to fresh ones. Wait to purchase them within a day or so of when you plan to cook them. Then, store them in the coolest part of your refrigerator, which is usually on the bottom shelf toward the back.