Recipes

Fried Oyster Po'Boys

Southern Living Around the Southern Table Cookbook|

Fried Oyster Po'Boys
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Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.  Click here to see 10 Classic Summer Sandwich Recipes
Servings
4
Ingredients
  • 4 small french bread loaves
  • vegetable oil, as needed
  • 1 cup mayonnaise
  • 1 tablespoon chopped parsley
  • 2 tablespoon finely chopped shallots
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoon sweet-hot pickle relish
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon hot sauce
  • 1 sleeve saltine crackers
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 2 cup fresh standard oysters, drained
  • shredded iceberg lettuce, as needed
Directions
  1. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet, and place in oven. Split bread loaves lengthwise, and scoop out most of centers. Reserve for another use. Place hollowed-out loaves on wire rack in oven, and warm 20 minutes (until you’re ready to assemble the sandwiches).
  2. Meanwhile, pour vegetable oil to depth of 1-inch in a large Dutch oven and heat to 375 degrees F.
  3. Combine the mayonnaise and next 6 ingredients in a bowl. Combine crackers, salt, and pepper in a second bowl. Whisk together buttermilk and egg in a third bowl.
  4. Dip oysters in buttermilk mixture; dredge in cracker crumbs. Fry in hot oil in 2 batches, 1 to 2 minutes or until golden brown. Drain on a wire rack over paper towels.
  5. Remove bread from oven. Spread cut sides of loaves with mayonnaise mixture; fill with oysters and shredded lettuce.
 
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