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Fried Oyster Po' Boys

Fried Oyster Po'Boys


Tartar Sauce

  • 1 cup mayonnaise
  • 1/4 cup minced sweet pickle
  • 1 large hard-boiled, forced through a coarse sieve
  • 2 tablespoons minced shallot
  • 2 tablespoons drained bottled capers
  • 1/2 teaspoon crumbled dried tarragon
  • 2 tablespoons Creole or Dijon mustard
  • 2 tablespoons minced fresh parsley leaves
  • 1 teaspoon fresh lemon juice

Po' Boys

  • 24 shucked oysters, drained
  • Yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
  • Vegetable oil for deep-frying
  • 2 loaves soft-crust French bread
  • Sliced tomatoes
  • Shredded iceberg lettuce


  1. Tartar Sauce: In a small bowl stir together sauce ingredients.
  2. Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess.
  3. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees F on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes.
  4. Transfer oysters with a slotted spoon to paper towels to drain.
  5. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce.
  6. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Yield: 4 sandwiches

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