Oyster Po’ Boys with Anthony

  • Yield : 1 serving
  • Prep Time : 40m
  • Cook Time : 3m
  • Ready In : 43m
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  • 1/2 loaf seedless Italian or French Bread, halved horizontally
  • Corn-canola-oil blend, for deep-frying
  • 9 to 12 large Louisiana shucked oysters, liquid drained
  • 2 cups cream meal or finely ground cornmeal, more if needed
  • Tartar sauce, for serving
  • Romaine lettuce, shredded, for serving
  • Tomato, thinly sliced, for serving
  • Sliced dill pickles, for serving
  • Lemon wedges, for serving
  • Hot pepper sauce or Crystal Hot Sauce, for serving


Step 1

Heat oven to 300 degrees F. Place the bread on an unlined baking sheet, and lightly toast so that top is crispy and inside is still soft, 1 to 2 minutes. Set aside.

Step 2

Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degreesF. Drain any remaining liquid from oysters, and toss in cream meal. Tap oysters to remove any excess meal. Fry for 1 minute, until lightly golden. (If you prefer firmer oysters, cook a minute or so longer.)

Step 3

Using a slotted spoon, remove the oysters to a plate lined with paper towels to drain. Season with salt and pepper. To assemble the sandwich, spread a large spoonful of tartar sauce on the bottom of the bread. Top generously with oysters, placing 2 alongside each other down the length of the bread if possible. Top with shredded lettuce, tomato, and dill pickles. Serve with lemon wedges and hot pepper sauce or the milder Crystal Hot Sauce on the side.

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