Fried Oyster Po'Boys

Southern Living Around the Southern Table


  • 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 Tablespoon  sweet-hot pickle relish
  • 1 Tablespoon  fresh lemon juice
  • 1/8 Teaspoon  hot sauce
  • sleeve saltine crackers
  • 3/4 Teaspoons  salt
  • 3/4 Teaspoons  freshly ground black pepper
  • 1 Cup  buttermilk
  • large egg
  • 2 Cups  fresh standard oysters, drained
  •   Shredded iceberg lettuce, as needed

Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp. 

Click here to see 10 Classic Summer Sandwich Recipes


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.



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