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Oyster Po-Boy

Oyster Po'Boy


  • 1 cup yellow cornmeal
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 pint oysters (about 16 large), drained
  • Vegetable oil for deep-frying
  • 1 large or 2 small baguettes
  • 1/2 cup tartar sauce
  • 2 tomatoes, thinly sliced
  • 3 cups shredded iceberg lettuce
  • Tabasco sauce


  1. On a large plate, combine cornmeal, cayenne pepper and salt. Add oysters and coat completely, shaking to remove excess.
  2. In a deep pan, heat 1 1/2 inches oil to 375 degrees F.
  3. Fry oysters in batches of six or so, stirring occasionally, until golden and just cooked through, about 1 to 2 minutes.
  4. Transfer oyster with a slotted spoon to paper towels to drain.
  5. Halve baguettes horizontally and spread tartar sauce on the cut sides.
  6. Evenly place tomatoes, lettuce and oysters on bottoms of bread.
  7. Season with Tabasco to taste.
  8. Top with remaining bread and press together.
  9. Cut into 4 pieces and serve immediately.

Yield: 4 servings

Per serving: 431 calories (percent of calories from fat, 58), 10 grams protein, 38 grams carbohydrates, 4 grams fiber, 28 grams fat, 55 milligrams cholesterol, 621 milligrams sodium

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