Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
The lobster roll I can understand; good French bread might be difficult to find up north...but tartar sauce is for fish sticks! Lettuce, tomato, mayo, and pickles if you like, are what top a poboy, y'all.