Oyster Po-Boys

Recipe from Oxmoor House

More 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


  1. Season oysters with salt and pepper; dredge in cornmeal.
  2. Heat 1 inch of oil to 350°. Add oysters and cook until golden brown; drain on paper towels.
  3. 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.
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