207 - Oyster Po' Boys

Oyster Po' Boys 01.jpg
Oyster Po' Boys 01.jpg

207 - Oyster Po' Boys

Add To Cart

Fried Oyster Po' Boys

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
1 tsp. dried thyme
1 tsp. rosemary
1 tsp. oregano
1 tsp. cayenne peper
1 tsp. chipotle chile powder
40 large oysters, shucked
2 cups yellow cornmeal
4 8″-long French bread rolls
Mayonnaise, shredded iceberg lettuce, tomato & onion 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, onion and pickles.