Jan 25, 2012
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Oyster Po'boy

The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana. This recipe first appeared in the 2012 SAVEUR 100 with the article Crabby Jack's.
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Oyster Po'boy Enlarge Image Credit: Chris Granger
SERVES 4

INGREDIENTS

Canola oil, for frying
2 tbsp. kosher salt, plus more to taste
1 tbsp. ground black pepper
1 tbsp. paprika
1 tbsp. garlic powder
1½ tsp. onion powder
¾ tsp. dried thyme
¾ tsp. dried rosemary
¾ tsp. dried oregano
¾ tsp. cayenne pepper
¾ tsp. chipotle chile powder
40 large oysters, shucked
2 cups yellow cornmeal
4 8″-long French bread rolls
Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving

INSTRUCTIONS

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.

Oyster Po'boy

This article was first published in Saveur in Issue #144

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Ratings & Reviews (1)

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This recipe finished just as it was written.PERFECT.Everyone at the table flipped over the taste.Its a keeper
Oyster Po'boy Reviewed by CBAG on . This recipe finished just as it was written.PERFECT.Everyone at the table flipped over the taste.Its a keeper Rating:

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