Best 7 Fried Oyster Po Boys Recipes

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In the realm of delectable sandwiches, the fried oyster po' boy reigns supreme, a symphony of flavors and textures that captivates taste buds and leaves a lasting impression. Originating from the vibrant streets of New Orleans, this iconic sandwich embodies the essence of Southern cuisine, blending crispy fried oysters, a soft and airy bun, and a medley of tangy and creamy condiments. Embark on a culinary journey as we explore the art of crafting the perfect fried oyster po' boy, with three tantalizing recipes that showcase the versatility of this beloved dish. From the classic rendition to variations featuring avocado, bacon, and even a spicy remoulade sauce, these recipes cater to diverse palates and guarantee an unforgettable dining experience.

**Classic Fried Oyster Po' Boy:**
This recipe stays true to the traditional roots of the fried oyster po' boy, highlighting the natural flavors of the plump and succulent oysters. Fresh oysters are coated in a light batter, fried until golden brown, and nestled between two halves of a soft French bread roll. A drizzle of tangy tartar sauce and a sprinkle of crisp shredded lettuce complete this timeless classic.

**Avocado and Bacon Fried Oyster Po' Boy:**
For those seeking an elevated and indulgent experience, the avocado and bacon variation takes the fried oyster po' boy to new heights. Crispy bacon strips and creamy avocado slices join forces, adding layers of richness and contrasting textures. A drizzle of tangy Creole mustard and a sprinkle of fresh herbs elevate this sandwich to a gourmet delight.

**Spicy Remoulade Fried Oyster Po' Boy:**
Those who crave a kick of heat will find solace in the spicy remoulade version. A homemade remoulade sauce, bursting with bold flavors and a touch of cayenne pepper, takes center stage. This spicy condiment complements the crispy fried oysters perfectly, while shredded cabbage adds a refreshing crunch.

These three recipes showcase the versatility and adaptability of the fried oyster po' boy, a sandwich that has captured the hearts of food enthusiasts worldwide. Whether you prefer the classic simplicity, the indulgent richness of avocado and bacon, or the fiery zest of the spicy remoulade, these recipes offer a culinary adventure that promises to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTER POOR BOY



Oyster Poor Boy image

Provided by Alton Brown

Categories     main-dish

Time 1h50m

Yield 4 sandwiches

Number Of Ingredients 19

1/2 cup buttermilk
1 tablespoon plus 2 teaspoons hot sauce, divided
24 farm-raised oysters, shucked
1/2 cup mayonnaise
4 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons dill pickle brine
2 teaspoons kosher salt, divided
1/2 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sumac
1 small head iceberg lettuce, cut into 1/2-inch ribbons
1 quart peanut oil
3/4 cup finely ground white cornmeal
3/4 cup panko breadcrumbs
1 teaspoon freshly grated nutmeg
Four 6- to 8-inch banh mi or French bread rolls

Steps:

  • Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
  • While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
  • Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl.
  • Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
  • Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
  • Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
  • Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
  • Line the bottom of your roll with slaw and top with 5 to 6 oysters.
  • Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.

OYSTER PO' BOY



Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

  • For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
  • For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
  • Heat the oil to 350 degrees F in a large cast-iron skillet.
  • Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
  • For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
  • Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
  • In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

FRIED OYSTER PO' BOYS



Fried Oyster Po' Boys image

Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 6 sandwiches

Number Of Ingredients 11

1 cup buttermilk
1/4 teaspoon plus pinch cayenne pepper, divided
Coarse salt and freshly ground pepper
48 freshly shucked oysters, drained
1 cup cornmeal
1 cup all-purpose flour
4 cups safflower oil
2 tablespoons unsalted butter, room temperature
6 top-split hot dog buns
Homemade Tartar Sauce, for serving
Lemon wedges, for serving

Steps:

  • Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside.
  • In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
  • Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
  • Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
  • Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

FRIED OYSTER AND SHRIMP PO' BOYS



Fried Oyster and Shrimp Po' Boys image

Provided by Guy Fieri

Time 1h5m

Yield 4 po' boys

Number Of Ingredients 29

1 cup mayonnaise, such as Hellmann's
1/4 cup minced roasted garlic
1 teaspoon regular hot dog mustard
1/4 teaspoon kosher salt
4 dashes Worcestershire sauce
4 pinches ground black pepper
Squeeze of lemon juice
1 cup buttermilk
2 tablespoons hot sauce
1 teaspoon dried basil
1/4 cup flour
1 teaspoon granulated garlic
1 teaspoon ground white pepper
1 egg, beaten
24 medium-size oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp)
1/2 cup panko breadcrumbs
1/4 cup cornmeal
2 tablespoons dried basil
2 tablespoons granulated garlic
2 to 3 teaspoons sea salt
1 teaspoon fresh cracked black pepper
1 teaspoon cayenne pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
4 soft 8-inch French or hoagie rolls, split
3 tablespoons garlic butter, softened (minced roasted garlic mixed with butter)
1 1/2 cups loosely packed shredded green cabbage
1/2 cup thin sliced deli-style dill pickles
2 to 3 red heirloom tomatoes, sliced 1/4 inch thick

Steps:

  • For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
  • For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
  • For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
  • Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
  • Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
  • For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
  • Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE



Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 54m

Yield 4 sandwiches

Number Of Ingredients 23

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

  • Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
  • In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
  • To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

FRIED OYSTER PO' BOYS



Fried Oyster Po' Boys image

Categories     Sauce     Sandwich     Super Bowl     Quick & Easy     Mardi Gras     Oyster     Deep-Fry     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 16

For tartar sauce
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce

Steps:

  • Make tartar sauce:
  • In a small bowl stir together sauce ingredients.
  • In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
  • Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

FRIED OYSTER PO'BOYS



Fried Oyster Po'boys image

Another great po'boy. My husband loves this one! Try and find a thick crusty French bread to make it more like the real ones we have in Louisiana. If you don't want to make po boys, just enjoy them fried.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 dozen medium to large shucked oysters, in their liquor (about 3 pounds)
3 tablespoons chef paul prudhomme's seafood magic spices
1 cup all-purpose flour
1 cup cornflour
1 cup cornmeal
vegetable oil, for deep-frying
your favorite tartar sauce

Steps:

  • Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic® to oysters, stirring well.
  • In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic®.
  • Heat 2 inches or more of oil in deep-fryer or large saucepan to 375°F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.
  • Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375°). Drain on paper towels.
  • Cut open French bread and bake in 350° oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.
  • Uou may have to gently press the bottom and top bread together to eat it better.

Nutrition Facts : Calories 705.8, Fat 15.5, SaturatedFat 3.3, Cholesterol 300, Sodium 644.5, Carbohydrate 76.2, Fiber 3.5, Sugar 0.3, Protein 61.9

Tips:

  • Use fresh oysters: Fresh oysters have a briny, sweet flavor that is best for po' boys. If you can't find fresh oysters, frozen oysters can also be used, but they may have a slightly different texture.
  • Shuck the oysters properly: To shuck an oyster, hold it in one hand and insert an oyster knife into the hinge. Twist the knife to pry open the shell, then slide the knife along the bottom of the shell to detach the oyster from the shell.
  • Dredge the oysters in flour: Dredging the oysters in flour helps them to brown evenly and prevents them from sticking to the pan.
  • Fry the oysters in hot oil: The oil should be hot enough to sizzle when the oysters are added. This will help them to cook quickly and evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the oysters will not cook evenly. Cook the oysters in batches if necessary.
  • Serve the po' boys immediately: Po' boys are best served hot, right out of the fryer. They can be served on French bread or hamburger buns, and they can be topped with your favorite condiments, such as tartar sauce, remoulade sauce, or hot sauce.

Conclusion:

Fried oyster po' boys are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With just a few simple ingredients, you can make a po' boy that is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give fried oyster po' boys a try!

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