Oyster Po’ Boys
Oyster Po’ Boys are delicious, although I will say that, for some reason, they always seem to taste better when you’re in New Orleans.
Oyster Po’ Boys are a classic Louisiana sandwich that typically feature crispy fried oysters served on a soft French bread roll, often dressed with lettuce, tomatoes, pickles, and a flavorful sauce like tartar sauce, remoulade or mayonnaise. There are many variations of this sandwich.
All about Po’ Boys
A po’boy sandwich is a New Orleans specialty that consists of half of a French bread loaf stuffed with fillings like fried shrimp, oysters or beef.
Po’ Boys (Poor Boys) are thought to have originated with brothers Benny and Clovis Martin who may have created the first version of a po’boy in 1929, as a free meal for striking New Orleans street car drivers. It is said that the the Martins would say, “Here comes another poor boy!” when someone approached for a sandwich.
Tips for making the best oyster po’ boys…
Dry the oysters well. Pat them dry on all sides with paper towels. The cornmeal mixture adhere better this way.
Lightly toast the bread. Toast the bread so it’s crunchy—not charred—on the outside and pillowy within.
Other great sandwiches…
French Dip Sandwiches with au Jus
Oyster Po’ Boys
Oyster Po’ Boys are delicious, although I will say that, for some reason, they always seem to taste better when you’re in New Orleans.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: Cajun
Ingredients
- 1 cup yellow cornmeal
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 pint oysters (about 16 large), drained
- Vegetable oil for deep-frying
- 1 large or 2 small baguettes
- 1/2 cup tartar sauce
- 2 tomatoes, thinly sliced
- 3 cups shredded iceberg lettuce
- Tabasco sauce
Instructions
- On a large plate, combine cornmeal, cayenne pepper and salt. Add oysters and coat completely, shaking to remove excess.
- In a deep pan, heat 1 1/2 inches oil to 375 degrees F.
- Fry oysters in batches of six or so, stirring occasionally, until golden and just cooked through, about 1 to 2 minutes.
- Transfer oyster with a slotted spoon to paper towels to drain.
- Halve baguettes horizontally and spread tartar sauce on the cut sides.
- Evenly place tomatoes, lettuce and oysters on bottoms of bread.
- Season with Tabasco to taste.
- Top with remaining bread and press together.
- Cut into 4 pieces and serve immediately.
Notes
Photo credit: author/c0ed69 I am Jeffrey on VisualHunt CC BY-NC-SA
Nutrition
- Calories: 431
- Sodium: 621mg
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
