Advertisement
6
Easy
By Keith Floyd
Published 1989
‘You ain’t been to New Orleans till you’ve had an oyster po-boy,’ says
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.