Jul 14 2026
Restaurants›Tarrant's Cafe Downtown›Poboy Sub Recipe

Poboy Sub Recipe

Inspired by Tarrant's Cafe Downtown
Time30m
Serves2

fried oysters, lettuce, tomato, coleslaw, french fried & tartar sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Oysters

Sub Assembly

Method

Frying the Oysters

  1. 1

    Prepare the Breading

    In a bowl, combine the cornmeal, flour, salt, and black pepper. In another bowl, whisk together the eggs and milk.

  2. 2

    Coat the Oysters

    Dip each oyster into the egg mixture, then dredge them in the cornmeal-flour mixture until well coated.

  3. 3

    Fry the Oysters

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

Assembling the PoBoy

  1. 4

    Prepare the Sub

    Slice the French bread rolls lengthwise, without cutting all the way through.

  2. 5

    Layer the Ingredients

    Spread tartar sauce on the inside of the bread. Add a layer of shredded lettuce, followed by fried oysters, sliced tomatoes, coleslaw, and finally, a generous serving of french fries.

  3. 6

    Serve

    Close the sandwich and serve immediately with additional tartar sauce on the side.

More from Tarrant's Cafe Downtown