New This Month

Oyster Po'Boy

In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy fillets amplify the oysters' oceanic flavor.

  • Servings: 4

Source: Martha Stewart Living, December 2006


  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons minced garlic
  • 4 ciabatta rolls, split
  • 2/3 cup whole-wheat flour
  • 1/2 cup powdered milk
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh chives
  • Freshly ground pepper
  • 32 shucked fresh large oysters, drained
  • Vegetable oil, for frying
  • 2 ounces arugula
  • 4 anchovy fillets, rinsed
  • 8 lemon segments


  1. Preheat oven to 400 degrees. Melt butter in a saucepan with garlic. Puree in a food precessor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.

  2. Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.

  3. Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. Sandwich oysters, arugula, anchovies, and lemon with rolls.

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