Fried Oyster and Shrimp Po' Boys Recipe

Name: Fried Oyster and Shrimp Po' Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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; 1/4 cup flour; 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

Servings: persons

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 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
1/4 cup flour
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

1
For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl.
2
Refrigerate until ready to use.
3
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.
4
Add the oysters (or shrimp) and any liquid from shucking.
5
Cover and refrigerate 15 minutes.
6
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.
7
Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
8
Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere.
9
Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side.
10
Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
11
For the sandwiches: Preheat the oven to a low broil.
12
Butter the rolls with the garlic butter and place on a baking sheet.
13
Broil until golden, 2 to 3 minutes.
14
Spread Donkey Sauce on both halves of each roll.
15
Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll.
16
Serve immediately.

1965

kcal

Calories

193

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 cup mayonnaise, such as Hellmann's, 1/4 cup minced roasted garlic, 1 teaspoon regular hot dog mustard, 1/4 teaspoon kosher salt, and more.

Yes, Fried Oyster and Shrimp Po' Boys 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.

That's it — enjoy your meal!

Fried Oyster and Shrimp Po' Boys

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions