Oyster Po’boy

  • Serves

    makes 2


This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Freshly fried oysters seasoned with a mix of garlic and cayenne are sandwiched between crusty bread and topped with crisp lettuce and tomato. See the recipe »


  • Vegetable Oil
  • 2 cups corn flour
  • 12 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. freshly ground black pepper
  • 14 tsp. cayenne
  • Salt
  • 40 oysters, preferably from the Gulf Coast, shucked and drained
  • 12 cup mayonnaise
  • 1 loaf (about 20" long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
  • 16 slices dill pickle
  • 1 ripe tomato, cored and sliced
  • 12 head iceberg lettuce, shredded


Step 1

Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350º on a candy thermometer.

Step 2

Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.

Step 3

To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.

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