Leah Chase’s Oyster Po-Boy

Dooky Chase’s, New Orleans

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's American Pie

By Keith Floyd

Published 1989

  • About

‘You ain’t been to New Orleans till you’ve had an oyster po-boy,’ says Leah Chase.


  • 2 thick French loaves
  • A little butter
  • 4 dozen oysters, shelled
  • Cornmeal for dusting


Cut the loaves in half lengthways. Toast each half and spread with a little butter. Dust the oysters in cornmeal, salt and pepper, and deep-fry in hot oil for a few minutes. Make a sandwich with the toast, oysters, sprinkled with Tabasco sauce, and sliced dill pickle.