Alison Shaw

This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters. These crispy cornmeal-coated oysters with jazzed-up mayonnaise, lettuce, and tomato are served like mini burgers. In New Orleans, po’ boy makers use a soft-crusted French bread. You can use this recipe to make 4 regular sized po’ boys for lunch or dinner, or 8 small ones for an appetizer.

Makes 8 sliders

  • 1 quart vegetable or canola oil
  • 1 cup cornmeal
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 20 oysters, shucked and drained
  • 8 mini brioche or hamburger rolls (or use regular hamburger rolls and a biscuit cutter to make mini rolls)
  • Homemade tartar sauce (see recipe below) or plain mayonnaise
  • Lettuce leaves
  • 1 lemon
  • 1–2 fresh tomatoes, sliced

1. In a heavy pot or a fryer, add oil and heat to 375 degrees.

2. In a medium-sized bowl, combine cornmeal, flour, salt, cayenne, and black pepper. In a small bowl, lightly beat the eggs. One at a time, dip the oysters into the beaten eggs, then coat in the cornmeal mixture. Fry in small batches, until oysters are golden on both sides, about 2 to 3 minutes. Drain on paper towels.

3. To assemble a po’ boy, slather the bottom bun with tartar sauce (or mayonnaise), and layer with lettuce, 2 oysters, a squeeze of lemon, a slice of tomato, and top with bun. Serve immediately.

Tartar Sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons capers, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons pickle relish
  • Salt and pepper

1. In a small bowl, mix first 5 ingredients together. Season to taste with salt and pepper.

This recipe was originally published with the article, All About Shellfish.