Fried Oyster Po'Boy Sign

Fried Oyster Po’ Boys

Maine is a great place to find fresh, delicious oysters. Many people like them raw, on the halfshell with hot sauce or a tangy mignonette. However, oysters can also be broiled, grilled or fried – think of Oysters Rockefeller and Oysters Florentine! 

In this recipe we’ll be making a semi-traditional New Orleans Po’ Boy sandwich with gently fried oysters and a zesty remoulade. (You can make the sauce as spicy or mild as you want.) You will need 4  6” pieces of fresh French bread for the sandwiches, as well as romaine lettuce, pickles and sliced tomato.

Jordi St. John of Merritt Island Oysters and John Herrigel of Maine Oyster Company are providing the oysters and will be here during the live cooking demo, March 31 at 5pm on Facebook Live to show us how to properly shuck!

For the Remoulade

1¼ C Mayonnaise

¼ C Mustard (dark or whole grain is best)

1 Large Clove Garlic, very finely minced

1 T Capers

1 T Caper Brine (or vinegar or lemon juice)

¼ teasp Cayenne

½ teasp Hot Sauce of your choice


Mix all ingredients together. Can be refrigerated overnight.


For the Oysters

24 freshly shucked oysters (you may need more if they’re very small)

3” Canola Oil in a heavy Dutch oven


2 C Flour

1 T Garlic Powder

1 T Onion Powder

1 teasp Salt

1 teasp Black Pepper


1 Egg

1 C Water

1 C Buttermilk (regular milk is fine)


2 C Crushed BBQ Potato Chips, or Panko


In 3 large bowls

1) Mix the flour and spices together

2) Whisk together the egg, water and milk

3) Crush the potato chips, or place the panko in the last bowl


Heat the oil to 360F.

Dredge the oysters in the flour, then dunk in the egg mixture, and finally gently press into the chips or panko.

Carefully place the oysters in the hot oil and fry about 2-3 minutes until golden brown – you will need to do 6-10 at a time, depending on the size of your pot. You don’t want them touching.

Remove with a slotted spoon or spider and allow to drain on paper towels.


To assemble the sandwiches:

Slice the bread lengthwise.

Spread the bottom piece with remoulade and lay some lettuce, pickle slices and tomato slices on each one.

Place 6 (or more if they’re small!) fried oysters on top and liberally dollop the rest of the remoulade on each sandwich.

Cover with the top piece of bread and serve! A fresh salad or light coleslaw is a good match for this zippy, filling sandwich.