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Fried Oyster Po'boys

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.

Ready In:
25mins
Serves:
Units:

ingredients

  • 6 dozen medium to large shucked oysters, in their liquor (about 3 pounds)
  • 3 tablespoons chef paul prudhomme's seafood magic spices
  • 1 cup all-purpose flour
  • 1 cup cornflour
  • 1 cup cornmeal
  • vegetable oil, for deep-frying
  • your favorite tartar sauce

directions

  • Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic® to oysters, stirring well.
  • In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic®.
  • Heat 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.
  • Fry 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.
  • Cut 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.
  • Uou may have to gently press the bottom and top bread together to eat it better.
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"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."
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  1. southern chef in lo
    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.
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