Oyster Po' Boy Pops Recipe

Name: Oyster Po' Boy Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oysters, shucked (there are some great videos on YouTube); 1 jalapeno, diced; 1 tangerine; 2 tablespoons horseradish, prepared; 1 egg, whisked; 2 cups cornmeal; 1 cup flour; 1 tablespoon dried herbs, like chive or parsley; 2-3 cups canola oil, or enough so that the pops are more than halfway submerged; parsley, lemon, and horseradish for plating

Servings: persons

1
Roughly chop the shucked oysters into 1/4 inch chunks.
2
In a small bowl, mix the horseradish, juice from the tangerine, jalapenos, and chopped oysters. Don't be afraid to get your hands dirty.
3
In another bowl, mix the cornmeal, flour, and dried herbs. This is your coating. In a third bowl, prepare the whisked egg. Now you are ready to fry.
4
Heat canola oil in a high-sided pan over high heat. You will want it to reach 360 degrees before dipping in your pops, but if you do not have a thermometer, you can test the heat by throwing in a little of the cornmeal to see if the oil spits and it turns to a nice golden brown.
5
While the oil is heating, begin prepping your oyster pops. Take a teaspoon size scoop of the oyster/jalapeno/juice/horseradish mixture and plop into the dry ingredients. Squish and mold until you have formed a ball. It should have a thick enough cornmeal/flour coating that it holds together.
6
Dip the ball into the egg mixture.
7
Dip back into the cornmeal/flour again for a second coating. Set aside on a plate and repeat until all of the oyster/jalapeno/juice/horseradish mixture has been used. If the cornmeal and flour gets too clumpy, add some more.
8
When oil is ready, carefully lower the pops (2-4 at a time, depending on size of the pan) and let them crisp for 2 minutes on either side.
9
Remove from oil and let dry on a paper towel.
10
Place on a plater with desired accoutrements, serve, and watch them disappear.

692

kcal

Calories

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

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 10 ingredients. The key ingredients include: 6 oysters, shucked (there are some great videos on YouTube), 1 jalapeno, diced, 1 tangerine, 2 tablespoons horseradish, prepared, and more.

Yes, Oyster Po' Boy Pops 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!

Oyster Po' Boy Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions