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Lunch / Dinner

Oyster Po' Boys

Po’ boy sandwiches weren’t originally known for being premium quality — the name is short for “poor boy.” But over time, the concept and recipes evolved, and now po’ boys are a beloved staple of New Orleans-style cuisine. They’re essentially subs or hoagies that can be filled with anything, from roast beef to fried seafood.

While fried oysters are amazing on their own, the only thing that might make them better is to stuff them into a soft sub roll with mayonnaise, hot sauce, lettuce, tomatoes, and pickles. This recipe for a classic fried oyster po' boy would work equally well with fresh shrimp.

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Ingredients

FOR THE OYSTERS, WHISK:

FOR THE PO' BOYS, HEAT:

Test Kitchen Tip

If you plan on serving just the fried oysters, a 5-minute soak in buttermilk tenderizes and lessens their briny flavor.

Instructions

For the oysters, whisk together flour, cornmeal, salt, Old Bay, black pepper, and cayenne in a shallow dish.

Heat oil in a pot filled about one-third full to 375°. Line a baking sheet with paper towels.

Coat oysters in flour mixture and transfer to a wire rack. Working in batches of 6–8, carefully add oysters to oil and gently stir to keep them from sticking together. Cook oysters until golden, about 2 minutes, flipping occasionally.

Transfer oysters to prepared baking sheet to drain.

Repeat process with remaining oysters, recoating in flour mixture before frying.

For the po' boys, heat broiler to high with rack set 6 inches from element.

Spread butter on both sides of buns, season with salt and black pepper, then broil, cut sides up, until golden, 2 minutes.

Spread mayonnaise on cut sides of buns; top with lettuce, tomatoes, fried oysters, and pickles.

Serve po' boys with lemon wedges and hot sauce.

Oyster-Po-Boys-Step1

Oysters quickly soak up the coating. For a crisp fry, toss them in the coating again just before frying.

Nutritional Facts

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