Oyster Po’ Boy

Ingredients (Serves 4)
Vegetable Oil
2 cups corn flour
12 cup all-purpose flour
1 tsp. garlic powder
1 tsp. freshly ground black pepper
14 tsp. cayenne
pinch of Salt
30 Mere Point oysters shucked and drained
12 cup mayonnaise
1 loaf (about 20″ long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
10 slices dill pickle
1 ripe tomato, sliced thin
12 head iceberg lettuce, shredded


  1. In a heavy medium pot pour oil to a depth of 2″ and heat over medium heat until temperature reaches 350º.

  2. Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish.
  3. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.
  4. To assemble, spread mayonnaise on cut length of bread, then put the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.
oyster po' boy