Chef Jasper Recipe

Oyster Po' Boy

  • Ingredients
  • 12 shucked oysters
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup cornmeal
  • 1/2 cup flour
  • Old Bay seasoning
  • shredded romaine
  • sliced tomatoes
  • Farm to Market french bread

1. Mix Old Bay seasoning with cornmeal
2. Wisk eggs
3. Dip oysters in flour, then egg mixture, then in cornmeal mixture
4. Heat oil to 375Ëš
5. Fry oysters for 1 to 2 minutes until crispy
6. Drain on paper towels and place between bread, top with remoulade, romaine and tomatoes

Chef Jasper’s Notes:
New Orleans is known for its great restaurants but a more humble offering is a popular fried oyster Po’Boy. The Po’Boy has become so popular, there’s even a festival each year to celebrate. A dressed Po’Boy has romaine lettuce, tomatoes, pickles and 
mayonnaise. Be creative and put some creole mustard on it and pickles if you like. It’s your Po’Boy...Go for it!