Oyster Po'boy

Name: Oyster Po'boy
Ingredients: canola oil or light vegetable oil, for frying; 2 tablespoons kosher salt, plus more to taste; 1 tablespoon ground black pepper; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 12 teaspoons onion powder; 34 teaspoon dried thyme; 34 teaspoon dried rosemary; 34 teaspoon dried oregano; 34 teaspoon cayenne pepper; 34 teaspoon dried chipotle powder; 40 large oysters, shucked; 2 cups yellow cornmeal; salt, if needed; 4 (8 inch) French baguettes; mayonnaise, shredded iceberg lettuce, tomato slices and dill pickle chips for serving

16 ingredients

5 steps

Ingredients

canola oil or light vegetable oil, for frying
2 tablespoons kosher salt, plus more to taste
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 12 teaspoons onion powder
34 teaspoon dried thyme
34 teaspoon dried rosemary
34 teaspoon dried oregano
34 teaspoon cayenne pepper
34 teaspoon dried chipotle powder
40 large oysters, shucked
2 cups yellow cornmeal
salt, if needed
4 (8 inch) French baguettes
mayonnaise, shredded iceberg lettuce, tomato slices and dill pickle chips for serving

Directions

1

Pour oil to a depth of 2 inches in a 6 qt Dutch oven (cast iron works great) and heat over medium-high heat until a deep-fry thermometer reads 350 degrees.
2

Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chile powder in a bowl; add oysters and toss until oysters are evenly coated; dust off excess cornmeal.
3

Working in batches, add oysters to oil; fry until golden brown, about 3 minutes.
4

Transfer to paper towels to drain, and sprinkle with salt, if desired.
5

Spread insides of rolls with mayonnaise; top with lettuce, tomato, and pickles.