Fried Oyster Po' Boys

Southern Living
Makes 4 servings


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1 (1-pound) loaf unsliced French bread
1/4 cup butter or margarine, melted
2 (12-ounce) containers Standard oysters, drained
1 1/3 cups cornmeal mix
6 cups vegetable oil
1/3 cup mayonnaise
2 1/2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/8 teaspoon hot sauce
1 cup shredded lettuce
1 large tomato, thinly sliced


Slice off top third of loaf; hollow out bottom section, reserving crumbs for another use. Spread inside surfaces of bread with butter. Place bread on a baking sheet, and bake at 400° for 8 minutes. Set aside.

Dredge oysters in cornmeal mix. Fry oysters, in batches, in deep hot oil (375°) 2 minutes or until oysters float to the top and are golden. Drain oysters well on paper towels; keep warm.

Combine mayonnaise and next 3 ingredients; stir well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with tomato slices, oysters, and top of loaf. Cut loaf into 4 portions.

Created date

January 2003

Nutritional Information

Calories 1013
Fat 60.7 g
Cholesterol 138 mg
Sodium 1423 mg