Oyster-and-Shrimp Po' Boys

Photo: Jennifer Davick; Styling: Ginny Branch

Oyster-and-Shrimp Po’ Boys are classic New Orleans sandwiches that come on a French loaf, often with shredded lettuce, tomato, and remoulade or Creole mayonnaise.

Yield: Makes 6 servings
Recipe from Coastal Living

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  • 1 large egg, lightly beaten
  • 1/3 to 1/2 cup buttermilk or milk
  • 1 1/2 cups finely ground cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun, Creole, or seafood seasoning
  • 3/4 pound raw small peeled and deveined shrimp
  • 1 (1-pint) container shucked raw oysters, drained
  • Vegetable oil
  • 1 1/2 baguettes, cut into 6-inch lengths
  • Tartar Sauce
  • 1 1/2 cups shredded green leaf lettuce or iceberg lettuce
  • 2 tomatoes, thinly sliced
  • Hot sauce


  1. 1. Whisk together egg and buttermilk in a large bowl. Stir together cornmeal, flour, and seasoning in a large plastic bag. Dredge shrimp and oysters, in batches, in egg mixture, and then add to cornmeal mixture, shaking to coat well.
  2. 2. Pour oil to a depth of 2 inches in a deep heavy pot or Dutch oven; heat over medium-high heat until temperature reaches 350° to 375°.
  3. 3. Fry shrimp and oysters, in batches, 1 to 2 minutes or until golden brown and just cooked through. Drain on paper towels.
  4. 4. Spread insides of baguettes with Tartar Sauce, and top with lettuce, tomatoes, shrimp, and oysters. Serve with hot sauce and additional Tartar Sauce.
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