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Oyster Po'boy

  • Yield: 1 serving


  • Oil, for deep-frying
  • Large French loaf, split
  • 1/2 cup homemade or prepared tartar sauce
  • 6 slices tomato
  • 1/2 cup shredded green lettuce
  • Hot sauce
  • 12 oysters, shucked
  • 4 large shrimp, peeled and deveined
  • 1 cup cornmeal
  • 1 tablespoon Creole spice


  • Heat oil in a deep-fryer or high-sided skillet to 360 degrees F. Brush loaf with tartar sauce, top with tomatoes, lettuce and 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Creole spice. Fry oysters, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters in bread loaf and dig in ...