Around the Sound


Mar 29

Taylor Shellfish

Fried Oyster Po-Boys

Posted by Taylor Shellfish

Hot and crispy fried oysters get a zingy lift via a bright, lemony coleslaw topping in this fried oyster roll. In a pinch, prepared slaw with a squeeze of fresh lemon will do.

Total Time: 45
Yield: 6 servings, plus extra coleslaw


  • 18 shucked oysters, drained
  • 1/2 cup milk
  • 4 to 8 cups vegetable oil, for frying
  • 1/2 cup cornmeal
  • 3/4 cup flour
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 6 hot dog buns, lightly toasted
  • Lemony Coleslaw


  1. In a small bowl, combine oysters and milk and set aside
  2. In a deep pot or deep fryer, heat 3 inches of oil to 375°
  3. In a medium bowl or plastic bag, combine cornmeal and flour
  4. Remove oysters from milk
  5. Place oyster in the cornmeal-flour mixture and gently toss to coat
  6. Remove oysters, shaking off excess coating
  7. Gently place oysters in hot oil - do not crowd pot and fry about 1 minute or until they are deep golden in color
  8. Remove with a slotted spoon onto a paper-towel-lined plate
  9. Season with salt and pepper
  10. Nestle 3 or 4 fried oysters in each bun (which can be toasted face down in a butter coated pan) and top with a generous spoonful of Lemony Coleslaw.
  11. Serve immediately.
  12. Lemony  Coleslaw


  13. 1 head cabbage, shredded
  14. 2 scallions, chopped
  15. 2 carrots, peeled and shredded
  16. 2 ribs celery, chopped fine
  17. 1 cucumber, peeled, seeded, and chopped fine
  18. Juice of 2 lemons
  19. 1/4 cup olive oil
  20. 2 tablespoons mayonnaise
  21. Kosher or sea salt and freshly ground black pepper, to taste
  22.  Directions

  23. Combine all ingredients
  24. Yield: about 4 cups      

Recipe and Photo courtesy New England Today