Oyster Po’ Boys
This po’ boy is delicious, although I will say that, for some reason, they always taste better when you’re in New Orleans.
Oyster Po’ Boys
This po’ boy is delicious, although I will say that, for some reason, they always taste better when you’re in New Orleans.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Units
Scale
- 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
Nutrition
- Calories: 431
- Sodium: 621mg
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
