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Fried Oyster Po’Boys

Makes: 4 servings
Prep Time30 mins
Total Time30 mins


  • 4 small French bread loaves
  • vegetable oil
  • 1 cup mayonnaise
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp finely chopped shallots
  • 2 Tbsp tomato paste
  • 1 Tbsp fresh lemon juice
  • tsp hot sauce
  • 1 sleeve saltine crackers,finely crushed
  • ¾ tsp salt
  • ¾ tsp freshly ground pepper
  • 1 cup buttermilk
  • 1 large egg
  • 1 pint fresh standard oysters, drained
  • shredded iceberg lettuce


  • Preheat oven to 200°. Place a wire rack on a baking sheet, and place in oven. Split bread loaves lengthwise, and scoop out most of centers. Reserve for another use. Place hollowed-out loaves on wire rack in oven, and warm 20 minutes (until you’re ready to assemble the sandwiches).
  • Meanwhile, pour vegetable oil to depth of 1 inch in a large Dutch oven; heat to 375°.
  • Combine mayonnaise and next 6 ingredients in a bowl. Combine crackers, salt, and pepper in a second bowl. Whisk together buttermilk and egg in a third bowl.
  • Dip oysters in buttermilk mixture; dredge in cracker crumbs. Fry in hot oil, in 2 batches, 1 to 2 minutes or until golden brown. Drain on a wire rack over paper towels.
  • Remove bread from oven. Spread cut sides of loaves with mayonnaise mixture; fill with oysters and shredded lettuce.
Fried Oyster Po’Boys Copyright © Rebecca Lang Cooks | rebeccalangcooks.com