Oyster Po-Boys

Recipe from

Oxmoor House


2 (12-ounce) containers Standard oysters, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
3/4 cup yellow cornmeal
Peanut oil
1 (16-ounce) loaf French bread
1/4 cup mayonnaise
1/4 cup catsup
Lettuce leaves
Tomato slices
Dill pickle slices


Season oysters with salt and pepper; dredge in cornmeal.

Heat 1 inch of oil to 350°. Add oysters and cook until golden brown; drain on paper towels.

Cut French bread into 4 sections; slice each section open. Spread mayonnaise on one side and catsup on the other. Place 6 oysters on the 4 bottom slices. Top with lettuce, tomato, and pickle; add top 4 slices of bread. Place on individual serving plates.