Oyster Po'boy

Course : Seafoods
Serves: 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 salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne
2 dozen shucked oysters -- drained
3 Cup vegetable oil -- for deep-frying
4 loaf french bread rolls - -- (3 to 4 oz ea)
3 cups shredded iceberg lettuce
2 medium beefsteak tomatoes -- thinly sliced

Preparation / Directions:

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. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees. 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. 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.


Nutritional Information:

283 Calories (kcal); 24g Total Fat; (72% calories from fat); 2g Protein; 18g Carbohydrate; 10mg Cholesterol; 424mg Sodium

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