Oyster Po’ Boys

Featuring: Po Boy Rolls


Servings: 6

Ready in: 40 minutes




6 CBC Po Boy Rolls

24 to 28 medium oysters (about 1 pound)

2 eggs, beaten

26 to 28 (2-inch-square) saltine crackers, crushed

1/2 cup mayonnaise

2 tablespoons finely chopped gherkins

2 teaspoons Dijon mustard

1/4 teaspoon garlic powder

Louisiana hot sauce, to taste

Vegetable oil

Shredded romaine lettuce

Tomato slices



  1. Drain oysters. Dip oysters, one at a time, into eggs, then into cracker crumbs, lightly pressing crumbs to oysters. Arrange oysters on a plate. Set aside.

  2.  Combine mayonnaise, gherkins, mustard, garlic powder and hot sauce. Set aside.

  3.  Heat oil in deep fryer to 375°F. Fry oysters in batches 1 to 2 minutes until golden brown. Drain on paper towels.

  4.  Spread mayonnaise mixture onto rolls. Arrange lettuce and tomato slices on roll bottoms. Top with oysters. Serve immediately.

    Cooks Note:

    Oysters may be fried in a large, deep skillet in 1 inch of hot (375°F) oil.

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