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    • Oyster Po’ Boy

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Oyster Po' Boy is a classic sandwich filled with shucked oysters and served on a hamburger bun. It's a delicious, easy-to-make meal that can be enjoyed for lunch or dinner. The oysters are lightly battered and fried before being placed on the bun, and the sandwich is usually topped with lettuce, tomatoes, and tartar sauce. This classic sandwich is a great way to enjoy seafood, and the combination of flavours makes it a favourite of many.       
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    Ingredients

    • 4-6 shucked oysters 
    • 2 cups all-purpose flour 
    • 2 teaspoons garlic powder
    • 1 teaspoon smoked paprika 
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme 
    • 1 teaspoon sea salt 
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup cornmeal 
    • 1/2 cup buttermilk 
    • 1/4 cup vegetable oil 
    • 2 tablespoons unsalted butter 
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons chopped fresh parsley 
    • 4-6 hamburger buns 
    • Tartar sauce
    • Lettuce 
    • Tomato slices

    Method

    • How to Make Oyster Po' Boy
    • Rinse the shucked oysters gently under cold water and pat dry with kitchen towel.
    • Combine 2 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp sea salt, and 1 tsp black pepper in a large bowl; mix thoroughly to create the dredge.
    • Pour the buttermilk into a separate bowl.
    • Dip each oyster first into the buttermilk, allowing excess to drip off.
    • Dredge each oyster in the seasoned flour–cornmeal mixture, pressing lightly so coating adheres well; transfer to a plate.
    • Heat 1/4 cup vegetable oil and 2 tbsp unsalted butter together in a heavy skillet over medium-high heat until hot and shimmering.
    • Carefully add the coated oysters to the pan (do not crowd; work in batches if necessary) and fry, turning once, until golden and crisp on both sides (about 2–3 minutes per side).
    • Remove oysters from the pan and drain briefly on paper towels.
    • Squeeze fresh lemon juice over the cooked oysters and sprinkle with chopped fresh parsley.
    • Meanwhile, split the hamburger buns and lightly toast them if desired.
    • Dress the bottom half of each bun with lettuce leaves and tomato slices.
    • Place fried oysters on top of the lettuce and tomato.
    • Spoon tartar sauce generously over the oysters.
    • Close each bun with the top half and gently press.
    • Serve immediately while oysters are hot and crisp.
    • Plate with lemon wedges, extra tartar sauce on the side, and a sprinkle of parsley for garnish.
    • For best presentation, stack buns slightly askew on a platter and serve with a small salad or potato chips if desired.