Fried Buffalo Oyster Po'Boys

Southern Living
Selects are fairly large shucked oysters--the perfect size for frying.
Makes 4 servings


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2 pints fresh Select oysters, drained
2 cups buttermilk
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground red pepper
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
4 French bread rolls
1/4 cup mayonnaise
1 cup shredded iceberg lettuce


Prep: 20 Minutes
Chill: 2 Hours
Fry: 3 Minutes

Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.

Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.

Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.

Split rolls. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls. Place 1/4 cup lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.

Created date

January 2005