The Ospidillo Cafe Oyster Po' Boy Sandwich Recipe

Name: The Ospidillo Cafe Oyster Po' Boy Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint oyster (large, extra selects); ½ teaspoon sea salt; 1 cup flour; 2 large eggs, beaten; 2 tablespoons soda water; 1 cup Italian seasoned breadcrumbs; 1 cup Crisco shortening, butter-flavored; ½ cup tartar sauce; 4 buns, hoagy-type; 8 medium romaine lettuce leaves, from the heart of the lettuce; 1 large tomatoes, homegrown (Beefsteak variety is best)

Servings: persons

1 pint oyster (large, extra selects)
½ teaspoon sea salt
1 cup flour
2 large eggs, beaten
2 tablespoons soda water
1 cup Italian seasoned breadcrumbs
1 cup Crisco shortening, butter-flavored
½ cup tartar sauce
4 buns, hoagy-type
8 medium romaine lettuce leaves, from the heart of the lettuce
1 large tomatoes, homegrown (Beefsteak variety is best)

1
Drain the oysters and dry them with paper towels.
2
Salt them lightly and dust them in the flour.
3
Lay them out on a platter or baking sheet and allow them to sit for about 10 minutes.
4
Melt the Crisco in a large skillet over medium-high heat.
5
Mix the soda water and the beaten eggs together with a fork and then begin dipping the oysters, first in the egg blend and then roll them in the bread crumbs.
6
Don't crowd the frying oysters in the skillet and allow them to fry for about one minute per side.
7
Remove the cooked oysters to a plate covered with paper towels to collect any excess oil.
8
When they are all fried, cover them with aluminum foil so they'll stay warm.
9
Pour off the oil from the skillet but do not wipe it out.
10
Grill the opened buns in the skillet, two at a time, until the insides have grilled to a light golden brown.
11
Slice the tomato thin and remove any heavy stems from the lettuce.
12
Lay out the grilled buns and layer on oysters, tomato, and lettuce.
13
Generously spread tartar sauce on the inside (grilled side) of the top of each bun.
14
Cut each sandwich on the diagonal and serve with hot french fries and catsup as a side dish.

705

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

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 11 ingredients. The key ingredients include: 1 pint oyster (large, extra selects), ½ teaspoon sea salt, 1 cup flour, 2 large eggs, beaten, and more.

Yes, The Ospidillo Cafe Oyster Po' Boy Sandwich 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!

The Ospidillo Cafe Oyster Po' Boy Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions