Oyster Po’ Boy (Cornmeal-Fried Oysters)
Inspired by techniques from Serious Eats and America's Test Kitchen.
Shucked oysters dipped in egg, tossed in seasoned cornmeal and flour and fried at 190 °C for 2-3 minutes. Piled into toasted French bread dressed with mayonnaise, lettuce, tomato and pickles.
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Method
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Equipment
- fine sieve
- 2 shallow bowls
- wire rack over a tray
- kitchen paper
- large Dutch oven
- deep-fry thermometer
- spider or slotted spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 698 kcal |
| Protein | 22.9 g |
| Carbohydrate | 89.6 g |
| of which sugars | 7.9 g |
| of which free sugars | 4.3 g |
| Fat | 27.6 g |
| of which saturates | 4.2 g |
| Fibre | 5.3 g |
| Salt | 2.24 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Oysters
- 24 freshly shucked oysters, well drained and kept cold about 360 g
- 2 large eggs, cold
- 120 g fine cornmeal
- 60 g plain flour
Salt-free Creole seasoning
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
- ½ tsp ground black pepper
Oysters
- 0.5 g fine sea salt or table salt, to finish a pinch
- 1.5 l neutral frying oil (sunflower, rapeseed or vegetable) for 4-5 cm depth
To dress
- 4 sections of soft French bread or po’ boy rolls, about 20 cm long, split and lightly toasted about 90 g each
- 4 tbsp mayonnaise
- 2 medium tomatoes, thinly sliced
- 12 dill pickle slices
- 120 g iceberg lettuce, finely shredded
- 1 lemon, cut into wedges
- 1
Coat the oysters. Drain the oysters well; excess liquid stops the coating sticking. Beat the eggs in one bowl and mix the cornmeal, flour and Creole seasoning in another. Dip six oysters at a time in egg, let the excess drip off, then toss them in the coating.
- 2
Fry. Heat oil 5 cm deep to 190 °C and fry in batches for 2-3 min, stirring gently, until golden and crisp and the bubbling slows. Drain on the paper-lined rack and sprinkle with the pinch of salt.
- 3
Dress the bread. Spread the toasted bread with mayonnaise, lay tomato and pickles on the top halves and shredded lettuce on the bottoms.
- 4
Pile and serve. Pile six oysters into each sandwich, press together and eat at once with lemon wedges.
Storage
Eat immediately; fried oysters do not keep well. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
