Fried Oyster Po'Boys Recipe


Cal/Serving: 1,151
Daily Value: 58%
Servings: 4

Vitamin A436IU9%
Vitamin C8mg13%
Thiamin (B1)1mg74%
Riboflavin (B2)1mg49%
Niacin (B3)14mg71%
Vitamin B60mg16%
Folic Acid (B9)208µg52%
Vitamin B124µg71%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K33µg41%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated5g0%
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  • 4 small French bread loaves
  • Vegetable oil, as needed
  • 1 cup mayonnaise
  • 1 tablespoon chopped parsley
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons sweet-hot pickle relish
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon hot sauce
  • 1 sleeve saltine crackers
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups fresh standard oysters, drained
  • Shredded iceberg lettuce, as needed


Preheat the oven to 200 degrees. Place a wire rack on a baking sheet, and place in oven. Split bread loaves lengthwise, and scoop out most of centers. Reserve for another use. Place hollowed-out loaves on wire rack in oven, and warm 20 minutes (until you’re ready to assemble the sandwiches).

Meanwhile, pour vegetable oil to depth of 1-inch in a large Dutch oven and heat to 375 degrees F.

Combine the mayonnaise and next 6 ingredients in a bowl. Combine crackers, salt, and pepper in a second bowl. Whisk together buttermilk and egg in a third bowl.

Dip oysters in buttermilk mixture; dredge in cracker crumbs. Fry in hot oil in 2 batches, 1 to 2 minutes or until golden brown. Drain on a wire rack over paper towels.

Remove bread from oven. Spread cut sides of loaves with mayonnaise mixture; fill with oysters and shredded lettuce.



Recipe Details

Servings: 4
Cuisine: American
Special Designations: Nut-free

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