Oyster Po’boy

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Oyster po'boy


Canola oil, for frying
2 tbsp. kosher salt, plus more to taste
1 tbsp. ground black pepper
1 tbsp. paprika
1 tbsp. garlic powder
1½ tsp. onion powder
¾ tsp. dried thyme
¾ tsp. dried rosemary
¾ tsp. dried oregano
¾ tsp. cayenne pepper
¾ tsp. chipotle chile powder
40 large oysters, shucked
2 cups yellow cornmeal
4 8″-long French bread rolls
Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving


Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.

Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal.

Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt.

Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.

Yields 4 servings.

Courtesy of Crabby Jack’s Restaurant via Saveur.com