Oyster Po’Boys with Jalapeno Mayo

Makes 4 sandwiches

For the Mayo:

1 cup Hellman’s mayo
⅛ cup minced pickled jalapenos
⅛ cup minced chives
2 tsp smoked paprika
Juice of 1 lime
Salt and pepper to taste

For marinating the oysters:

1 cup buttermilk
½ tsp salt
½ tsp pepper
2 Tbsp medium hot sauce

For the breading:

1 ¼ cups flour
½ cup cornmeal
2 tsp chili powder
½ tsp salt
½ tsp pepper
1 cup buttermilk


Combine, the shucked oysters, buttermilk, salt, pepper and hot sauce in a large bowl. Cover and refrigerate for at least one hour or overnight.

Set up two shallow bowls for dredging: one with the buttermilk and one with the flour, cornmeal and spices.

Working in batches, pick the oysters up and let the excess marinade drain off. Dip the oyster into the flour mixture to coat it, then in the buttermilk and then in the flour mixture again. Lay the coated oysters on a parchment-lined baking sheet.

Prepare a baking sheet with a cooling rack on top and preheat a deep fryer or pot of oil (canola) to 350F.

Warm the rolls in the oven while you fry the oysters for 4 minutes.  Fry the oyster in batches of  8 or so at a time for about 45-60 seconds, depending on the size of the oyster. Drain the cooked oysters on a cooling rack set over a baking sheet.

To assemble the sandwiches, spread the cut sides
of the bread with mayo, then top with lettuce and 6 oysters per sandwich. Add the top half of the sandwich and secure with a toothpick if necessary. Enjoy right away!

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