RECIPE: Fried Oyster Po’ Boys



This famous New Orleans sandwich specialty translates perfectly to another locale plentiful with oysters. These crispy cornmeal-coated oysters are served with a jazzed-up mayonnaise, lettuce, and tomato on a roll. In New Orleans, po’ boys makers use a soft-crusted French bread. 

Serves 4


1 dozen (or more) oysters, shucked 

1 quart vegetable or canola oil

1 cup cornmeal

1/4 cup flour

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 eggs

8 brioche rolls or hot dog rolls 

Homemade tartar sauce (see recipe below) or plain mayonnaise

Lettuce leaves

Lemon wedges (from 1 lemon)

1 tomato, sliced


1.   In a heavy pot or a fryer, add oil and heat to 375 degrees.

2.   In a medium-sized bowl, combine cornmeal, flour, salt, cayenne, and black pepper. In a small bowl, lightly beat the eggs. One at a time, dip the oysters into the egg mixture, then coat in the cornmeal mixture. Fry in small batches, until oysters are golden on both sides, about 2 to 3 minutes. Drain on paper towels. 

3.   To assemble the po’ boy, slather the bottom bun with the tartar sauce, or mayonnaise, and layer with lettuce, 2 oysters, a squeeze of lemon, a half slice of tomato, and top with bun. Serve immediately.

Tartar Sauce Ingredients:

1/2 cup mayonnaise

2 teaspoons capers, chopped

1 garlic clove, minced

1 tablespoon fresh lemon juice

2 tablespoons relish

Salt and pepper 

Tartar Sauce Directions:

1.   In a small bowl, mix all the ingredients together. Season to taste with salt and pepper.

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Catherine Walthers
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

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