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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Ham-and-Oyster Po' Boy

Cooking Light JUNE 1998

  • Yield: 4 sandwiches


  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1 tablespoon water
  • 1/2 cup dry breadcrumbs
  • 12 shucked oysters, drained
  • 1 1/2 teaspoons vegetable oil
  • 2 cups shredded iceberg lettuce
  • 3 tablespoons low-fat tartar sauce
  • 1 tablespoon lemon juice
  • 6 ounces thinly sliced smoked ham
  • 8 (1/4-inch-thick) slices tomato
  • 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split and lightly toasted
  • 4 lemon wedges (optional)


Place flour in a shallow dish. Combine egg whites and water in a small bowl. Place breadcrumbs in another shallow dish. Dredge oysters in flour. Dip oysters in egg white mixture, and dredge in breadcrumbs.

Heat the oil in a large nonstick skillet over medium heat. Add breaded oysters to skillet; sauté 5 minutes on each side or until golden brown. Remove from heat.

Combine lettuce, tartar sauce, and juice in a medium bowl. Arrange 1 1/2 ounces ham and 2 tomato slices over bottom half of each roll; top each with 3 oysters, 1/2 cup lettuce mixture, and top halves of rolls. Garnish with lemon wedges, if desired. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 20%
  • Fat: 9.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.3g
  • Protein: 21.8g
  • Carbohydrate: 60.7g
  • Fiber: 2.7g
  • Cholesterol: 51mg
  • Iron: 6.3mg
  • Sodium: 1421mg
  • Calcium: 111mg

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Ham-and-Oyster Po' Boy Recipe