Oyster Po’boy

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 12 tsp. onion powder
    •  34 tsp. dried thyme
    •  34 tsp. rosemary
    •  34 tsp. oregano
    •  34 tsp. cayenne peper
    •  34 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


  1. 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.

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