Recipe courtesy of David Rosengarten

Oyster Po'Boy

  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 sandwiches
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1/2 cup mayonnaise

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2/3 cup yellow cornmeal

1/2 teaspoon each salt, pepper and cayenne

2 dozen shucked oysters, drained

Vegetable oil, for deep-frying

4 (3 to 4-ounce) French bread rolls

3 cups shredded iceberg lettuce

2 beefsteak tomatoes, thinly sliced


  1. Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.
  2. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.
  3. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.

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