southern chef in louisiana's Note:
Another great po'boy. My husband loves this one! Try and find a thick crusty French bread to make it more like the real ones we have in Louisiana. If you don't want to make po boys, just enjoy them fried.
My Private Note
Units: US | Metric
- 1Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic® to oysters, stirring well.
- 2In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic®.
- 3Heat 2 inches or more of oil in deep-fryer or large saucepan to 375°F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.
- 4Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375°). Drain on paper towels.
- 5Cut open French bread and bake in 350° oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.
- 6Uou may have to gently press the bottom and top bread together to eat it better.
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Nutritional Facts for Fried Oyster Po'boys
Serving Size: 1 (495 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 705.8
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 3.3 g
- Cholesterol 300.0 mg
- Sodium 644.5 mg
- Total Carbohydrate 76.2 g
- Dietary Fiber 3.4 g
- Sugars 0.3 g
- Protein 61.8 g
The following items or measurements are not included: