Oyster Po'Boy Recipe

Name: Oyster Po'Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 2/3 cup yellow cornmeal; 1/2 teaspoon each salt, pepper and cayenne; 2 dozen shucked oysters, drained; Vegetable oil, for deep-frying; 4 (3 to 4-ounce) French bread rolls; 3 cups shredded iceberg lettuce; 2 beefsteak tomatoes, thinly sliced

Servings: persons

1/2 cup mayonnaise
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2/3 cup yellow cornmeal
1/2 teaspoon each salt, pepper and cayenne
2 dozen shucked oysters, drained
Vegetable oil, for deep-frying
4 (3 to 4-ounce) French bread rolls
3 cups shredded iceberg lettuce
2 beefsteak tomatoes, thinly sliced

1
Combine mayonnaise, zest and juice.
2
Cover and chill.
3
In a shallow bowl season cornmeal with salt, pepper and cayenne.
4
Pat oysters dry and roll in cornmeal until completely coated.
5
Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs.
6
Remove with a slotted spoon to paper towels to drain.
7
Repeat with remaining oysters.
8
Split rolls lengthwise and pull out inner bread to form a pocket for oysters.
9
Spread with mayonnaise mixture.
10
Place the fried oysters in the bread and top with lettuce and tomatoes.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 teaspoon grated lemon zest, 1 tablespoon fresh lemon juice, 2/3 cup yellow cornmeal, and more.

Yes, Oyster Po'Boy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Po'Boy

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