- Prep: 10 min
- Cook Time: 6 min
- Total: 16 min
- Serving: 4 Sandwiches
The ‘Po’Boy Sandwich’ originated in New Orleans. Although there are different ways to fill this hearty sandwich, it is always made with thick slices of French bread.
- Vegetable oil
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 24 oysters, shucked
- 2, 15-inch loaves soft-crusted French bread, halved crosswise then lengthwise
- Tartar sauce
- 1 large tomato
- 1 cup shredded lettuce
- Fill a deep heavy pot 1-1/2-inches full with vegetable oil.
- While waiting for the oil to reach a temperature of 375 degrees, combine the cornmeal, salt and pepper into a shallow bowl.
- Dredge each oyster in the cornmeal mixture and then place batches of the oysters in the hot oil, turning occasionally, for 2 minutes. Transfer to a plate lined with paper towels to drain.
- Spread the French bread halves with tartar sauce and then top with the tomato slices and the lettuce. Add the fried oysters and then close the sandwiches with the reaming halves of bread. Serve immediately.