Castnet's Oyster Po'boy
40 min
30 min
4 servings
40 min
30 min
4 servings


  • Vegetable oil
  • 5 cups yellow corn flour
  • 70 oysters, shucked
  • Fresh seasoning salt or Louisiana Cajun seasoning
  • 1 (36-inch) Leidenheimer bread baguette or any baguette or hoagie loaf
  • Mayonnaise
  • Lettuce leaves
  • Tomato slices
  • Pickles
  • Ketchup, optional
  • Hot sauce, optional


Preheat the oil to 350 degrees F in a deep-fryer or large pot.

Make a large mound with the yellow corn flour. Using a sieve, drain the freshly shucked oysters of excess fluid and place on top of the flour mound. Coat the oysters completely with the yellow flour, making sure there are no wet spots on the oysters themselves.

Sift any excess flour from the oysters and place into the fryer. Deep fry until golden brown, about 3 minutes. Remove and dust with the seasoning salt.

Cut the baguette into 2 separate pieces. Spread mayo on half of the baguette (and ketchup and hot sauce, if using) and layer with some lettuce, tomatoes and then some pickles.

Place the fried oysters on the other side of the baguette, before joining the 2 halves. Cut each baguette in half again and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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