Fried Oyster Po' Boy
Fried Oyster Po' Boy
Fried Oyster Po' Boy
Servings 4
Ingredients
- 24 shucked oysters drained
- yellow cornmeal seasoned with freshly ground black pepper and cayenne, for coating
- vegetable oil for deep-frying
- 2 loaves soft-crusted French bread
- sliced tomatoes
- shredded iceberg lettuce
- Tartar Sauce
Instructions
- In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
