Oysters lend themselves to being fried and served on a po-boy.
Oysters lend themselves to being fried and served on a po-boy. JULIAN BRUNT/SPECIAL TO THE SUN HERALD
Oysters lend themselves to being fried and served on a po-boy. JULIAN BRUNT/SPECIAL TO THE SUN HERALD
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Coast Cooking

June 17, 2016 6:00 PM

It is OK to put a few drops of lemon on them

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.

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