Fried Oyster Po' Boys

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 sandwiches
Level:
Intermediate

Ingredients
  • For tartar sauce:
  • 1 cup mayonnaise
  • 1/4 cup minced sweet pickle
  • 1 hard-boiled large egg, forced through a coarse sieve
  • 2 tablespoons minced shallot
  • 2 tablespoons drained bottled capers
  • 1/2 teaspoon crumbled dried tarragon
  • 2 tablespoons Creole or Dijon mustard
  • 2 tablespoons minced fresh parsley leaves
  • 1 teaspoon fresh lemon juice
  • 24 shucked oysters, drained
  • Yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
  • Vegetable oil, for deep-frying
  • 2 loaves soft-crusted French bread
  • Sliced tomatoes
  • Shredded iceberg lettuce
Directions
  • Make tartar sauce: In a small bowl stir together sauce ingredients.

  • In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer.

  • In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. Fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.

  • Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide the tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.


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