Oyster Po’ Boys

The soft interior and crackly crust of French bread is perfect for this sandwich.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3⁄4 cup cornmeal
  • 1⁄4 cup all-purpose flour
  • 1⁄8 tsp. ground cayenne pepper
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3⁄4 cup vegetable oil
  • 1 quart small fresh shucked oysters, drained
  • 4 crusty French bread rolls
  • 1 cup rémoulade sauce
  • 1 cup shredded lettuce
  • 4 leaves lettuce
  • 1 small tomato, thinly sliced


  • In a medium bowl, combine cornmeal, flour, cayenne, and salt and pepper.
  • Heat oil in a medium skillet over medium-high heat.
  • Pat each oyster dry with a paper towel. Dip them in cornmeal mixture, and then lay gently into the skillet.
  • Fry oysters in batches until golden brown, turning once, about 5 minutes total. Set aside to dry on a plate lined with paper towels to absorb excess oil.
  • Spread rolls with rémoulade sauce. Add oysters, and then top with lettuce and tomato.