Oyster Po’boy

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Yield: serves 4


The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack’s restaurant in Jefferson, Louisiana.


Canola oil, for frying

2 tbsp. kosher salt, plus more to taste

1 tbsp. ground black pepper

1 tbsp. paprika

1 tbsp. garlic powder

1 1 ⁄ 2 tsp. onion powder

3 ⁄ 4 tsp. dried thyme

3 ⁄ 4 tsp. rosemary

3 ⁄ 4 tsp. oregano

3 ⁄ 4 tsp. cayenne peper

3 ⁄ 4 tsp. chipotle chile powder

40 large oysters, shucked

2 cups yellow cornmeal

4 8″-long French bread rolls

Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving


Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.