Each year as spring approaches cultures around the world celebrate the end of winter. The U.S. is no exception as children from local parks to the grand grounds of the White House hunt for Easter eggs.

Yet while everyone loves a chocolate egg,, Holiday guests are looking forward to something more substantial than jelly beans and bunny cookies. Enters a treasured New England favorite – Easter Oyster Rolls (considered by some the less spicy version of New Orleans’ famed Po’Boy Sandwich).

New England’s Easter Oyster Rolls


  • 18 shucked Taylor Oysters, drained
  • 1/2 cup milk
  • 4 to 8 cups vegetable oil, for frying
  • 1/2 cup cornmeal
  • 3/4 cup flour
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 6 hot dog buns, lightly toasted
  • Lemony Coleslaw


  1. In a small bowl, combine oysters and milk.
  2. Set aside.
  3. In a deep pot or deep fryer, heat 3 inches of oil to 375°.
  4. In a medium bowl or plastic bag, combine cornmeal and flour.
  5. Remove oysters from milk.
  6. Place oyster in cornmeal-flour mixture.
  7. Gently toss to coat.
  8. Remove oysters, shaking off excess coating
  9. Gently place oysters in hot oil - do not crowd pot.
  10. Fry about 1 minute or until they are deep golden in color.
  11. Remove with a slotted spoon onto a paper-towel-lined plate.
  12. Season with salt and pepper.
  13. Nestle 3 or 4 fried oysters in each bun and top with a generous spoonful of Lemony Coleslaw.
  14. Serve immediately.

Lemony Coleslaw


  • 1 head cabbage, shredded
  • 2 scallions, chopped
  • 2 carrots, peeled and shredded
  • 2 ribs celery, chopped fine
  • 1 cucumber, peeled, seeded, and chopped fine
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • Kosher or sea salt and freshly ground black pepper, to taste


  1. Combine all ingredients
  2. Yield: about 4 cups