Crispy Oyster Po' Boy
Golden-fried oysters on a toasted hoagie with spicy mayo, lettuce, and tomato. Ready in 20 minutes, tastes like New Orleans.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 count fresh oysters (shucked)
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp cayenne pepper
- 2 count hoagie rolls
- ½ cup mayonnaise
- 1 tbsp hot sauce (Frank's or similar)
- 1 batch lettuce and tomato (for serving)
Instructions
- 1
Mix flour, cornstarch, cayenne, salt, and pepper in a shallow bowl.
- 2
Pat oysters dry with paper towels. Working in batches, coat each oyster in the flour mixture, shaking off excess.
- 3
Heat 2 inches of neutral oil in a heavy skillet to 350°F, about 5 minutes. Water flicked on the surface should sizzle immediately.
- 4
Fry oysters in a single layer until golden and crispy, 2–3 minutes per batch. Lift onto a paper towel.
- 5
Split and lightly toast the hoagie rolls. Whisk mayo and hot sauce together, then spread on both halves.
- 6
Layer lettuce and tomato on the bottom roll, top with crispy oysters, cap with the top roll, and serve immediately.
Tools you’ll need
- shallow bowl
- heavy skillet or Dutch oven
- deep-fry or instant-read thermometer
- slotted spoon
- paper towels
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