Buffalo Oyster Po' Boy – a delicious recipe with oyster, flour, cornmeal, blackening spices, vegetable oil, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding salt and pepper to taste. Dredge the oysters in the flour mixture to coat well.
2
Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan over medium high heat until it reaches 375u00b0F Fry the oysters until golden brown, remove and drain on paper towels.
3
Mix the mayonnaise and chipotle pepper until well combined. Heat the butter and Frank's Hot sauce just until butter is melted and well combined.
4
Spread some mayonnaise mixture on both halves of the buns and spread some lettuce on the bottom half of the buns. Pour the hot sauce mixture into a bowl large enough to hold the oysters and add the oysters, tossing them to coat with the sauce.
5
Divide the oysters equally amongst the buns and serve hot.
252
kcal
Calories
23
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pint shucked oyster, 1/4 cup flour, 1/4 cup cornmeal, 1 tablespoon blackening spices, and more.
Yes, Buffalo Oyster Po' Boy falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
