Food & Cooking Recipes Ingredients Seafood Recipes Fried Oyster Po' Boys 2.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 sandwiches Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy. Ingredients 1 cup buttermilk ¼ teaspoon plus pinch cayenne pepper, divided Coarse salt and freshly ground pepper 48 freshly shucked oysters, drained 1 cup cornmeal 1 cup all-purpose flour 4 cups safflower oil 2 tablespoons unsalted butter, room temperature 6 top-split hot dog buns Homemade Tartar Sauce, for serving Lemon wedges, for serving Directions Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside. In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer. Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt. Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned. Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges. Bryan Gardner Rate it Print