Mandiches Po Boy

This image courtesy of Joseph DeLeo

Editor's Note: The po' boy is a traditional sandwich recipe out of Louisiana. It can be made with most types of meat, but Mandiche’s Po’ Boy recipe, adhering to tradition, calls for fried oysters. These sandwich recipes have been around since the 1800s, and for good reason - they're savory and delicious, a true classic. This is also a great way to fry up some oysters if you're in the market for oyster recipes. The next time you're looking for sandwich ideas that are a little outside the box, make yourself a po' boy and have a little taste of New Orleans.
The po' boy was known as the peacemaker.  After a night of hooch and jazz, the typical wayward husband brought home this toasted loaf of French bread filled with succulent fried oysters as an early Sunday morning peace offering to his wife.


Cooking MethodFrying


Recipe CourseMain Course

MealDinner, Lunch


Taste and TextureChewy, Crisp, Garlicky

Type of DishSandwich


  • 1 cup olive oil
  • 1 head of garlic, peeled and finely chopped
  • 3 scallions, including some of the green, chopped
  • 1 teaspoon salt
  • ¼ teaspoon freshly milled pepper
  • 1½ teaspoons cold water
  • 2 tablespoons dry sherry
  • ½ loaf of French bread, halved lengthwise
  • 3 tablespoons unsalted melted butter
  • 1 quart vegetable oil, for deep-frying
  • 1 dozen oysters, shucked
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 tablespoon chopped fresh parsley
  • Deep-frying thermometer


  1. Sauce: Combine all of the ingredients except the sherry in a medium saucepan and bring to a boil. Reduce the heat and simmer until the garlic is soft. Remove from heat and stir in the sherry. Set aside.

  2. Sandwich: Preheat the oven to 400° F. Generously brush the French bread with melted butter and place it on a baking sheet. Bake for 10 minutes, or until the edges are brown. In a deep pot, heat the oil to 365° F. Dip the oysters in the beaten eggs and pat them lightly in the flour. Deep-fry until golden and crispy. Drain on paper towels. Quickly dip the oysters into the sauce and place on the bottom half of the French bread. Sprinkle with the parsley and serve hot.


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