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Fried Oyster Po' Boys

Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 1013
  • fat 60.7 g
  • cholesterol 138 mg
  • sodium 1423 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.