The Peace Maker - The Ultimate Oyster Po-boy
PREP TIME: 30 Minutes
Makes: 6 Servings

Deep-frying seafood is still considered the number one technique in the south. Even with the concerns that many have with deep fat frying, they still expect to eat seafood in this manner when visiting Cajun country. Personally, I feel the oyster po-boy or "peace maker" as it is called in New Orleans is the best of all deep-fried seafood recipes.


  • 4 dozen fresh oysters
  • 6 (10-inch) po-boy loaves


  • 1 egg, beaten
  • 1 cup milk
  • 1 cup water
  • 2 tbsps Creole mustard
  • 1 tbsp yellow mustard
  • salt & cracked black pepper to taste


  • 1 1/2 cups yellow corn meal
  • 1 1/2 cups yellow corn flour
  • 2 tbsps granulated garlic
  • Oil for deep frying


  • 3 cups Remoulade slaw (see recipe)
  • 18 thin slices of tomato
  • Spicy ketchup

Preheat oven to 375 degrees F. Using a home style deep fryer such as a Fry Daddy, heat oil according to manufacturer's directions. Slice the po-boy bread lengthwise and place on a large cookie sheet. Set aside. In a mixing bowl, combine egg, milk, water, mustards and season to taste using salt and pepper. In a separate mixing bowl, combine corn meal, yellow corn flour, garlic and season to taste using salt and pepper. Set aside. When ready to prepare the po-boys, create Remoulade sauce and slaw (see recipe) and set aside. Place the bread in the oven and turn off the heat; this will allow the bread to become crispy and warm. Dip oysters, six at a time, in the egg batter and then into the corn meal, corn flour mixture. Place in the deep fryer at 365 degrees F and cook until oysters float, approximately three minutes. Remove and drain and keep warm. Continue until all oysters are fried. While oysters are cooking, remove po-boy bread from the oven and place Remoulade slaw and tomato slices on the bottom side of the bread and the spicy ketchup on the top side . Place six oysters over the slaw and top with the other po-boy half. Secure with toothpicks and slice into two equal halves. Serve hot.

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