Prepare Oysters

Set up a dredging station with three bowls: one with flour seasoned with salt, black pepper, and cayenne pepper; one with beaten eggs; and one with cornmeal.

Dredging Station

Dip each oyster first in the flour mixture, then in the egg, and finally coat with cornmeal.

Coat Oysters

Heat oil in a deep skillet over medium-high heat. Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry Oysters

Slice Acme torpedo rolls in half and lightly toast them if desired.

Prepare Rolls

Layer fried oysters on the bottom half of the roll, top with lettuce and sliced tomatoes, and drizzle with chili-lime remoulade. Close the sandwich with the top half of the roll.

Assemble Po'Boy

Oysters

All-purpose flour

Cornmeal

Eggs

Buttermilk

Salt

Black pepper

Cayenne pepper

Oil for frying

Acme torpedo rolls

Lettuce

Tomato, sliced

Chicken Fried Oyster Po’Boy

Make Chicken Fried Oyster Po’Boy Recipe in just 40m. trinity herbs, chili-lime remoulade, acme torpedo roll

Chicken Fried Oyster Po’boy Recipe

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