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The humble sandwich gets elevated to a new level when you pan-fry a batch of fresh oysters and team them up with juicy tomatoes and a yummy garlic-onion slaw.
In the world of decadently delicious sandwiches, fried oyster po’boys have little competition. Like so many traditional regional foods, the po’boy sandwich has a number of different stories as to how it originated, but it is safe to say that it’s been a New Orleans classic since the early 1900s.
Po’boys can be filled with everything from roast beef to shrimp to oysters and this is our pan-fried oyster version served on toasted hoagie rolls lined with slices of ripe, beefsteak tomatoes and quick-to-fix garlic and onion slaw.
How to Make Oyster Po’Boys
Here’s an overview of how to make this dish. The complete ingredient list, quantities, and detailed instructions are in the printable version of the recipe below.
- Combine the coating ingredients (cornmeal, flour, breadcrumbs, and seasoning) in a shallow dish or pie plate. Whisk the egg and buttermilk together in another.
- Add the oysters to the egg-buttermilk mixture and turn to coat. Transfer them to the cornmeal mixture, turn them gently to get an even coating, then place them on a plate in a single layer with space in between. Let them stand for 10 minutes.
- While the oysters “rest,” make the slaw by combining shredded cabbage and thin-sliced onion in a large bowl.
- In a separate bowl, whisk together the dressing ingredients, add to the cabbage and toss to combine. Taste and adjust the seasoning as needed. Set aside until ready to assemble the sandwiches.
- Heat some vegetable oil in a large frying pan to 350°F (medium-high). Test the temperature of the oil by adding a pinch of the dry crumb mixture – if it sizzles immediately, the oil is ready.
- Add about 1/3 of the oysters (don’t overcrowd the pan) and fry until golden brown and crispy on both sides (see below for tips on pan-frying oysters). Transfer to a paper towel-lined plate to drain. Repeat with the remaining oysters.
- To assemble the sandwiches, line each roll with tomato slices and season them lightly with salt and pepper. Add a portion of the garlic-onion slaw and divide the oysters between them.
Tips for Making Perfect Pan-Fried Oysters
Oysters may be delicate to handle, but they’re surprisingly easy to pan-fry if you follow these few simple tips.
- Handle them gently so they remain juicy and plump and be sure to allow the resting time once they’re coated with the crumb mixture. This helps the coating adhere better and takes the chill off the oysters so they don’t cool down the oil as much when added to the pan.
- Add enough oil to the pan to be equal to about 1/2 the thickness of the oysters. In most cases, 1/4-inch depth works well, but if your oysters are especially plump, you may want to add a bit more.
- Work in batches and don’t overcrowd the pan. Overcrowding will lower the temperature of the oil too much. This can cause the coating to fall off and the oysters to absorb more oil than they should.
- Turn the oysters over with tongs when you start to see a little moisture form on the upper side – about 2-1/2 to 3 minutes should do it.
- You can keep the cooked oysters warm by putting them on a baking sheet in a single layer and placing them in a preheated 250°F oven for the few minutes it takes to cook the next batch. Just don’t cover them, they’ll get soggy.
- If you have an electric skillet, by all means, use it. The precise temperature control will provide excellent results.
Pan Fried Oyster Po’Boys
The humble sandwich gets elevated to a new level when you pan-fry a batch of fresh oysters and team them up with juicy tomatoes and a yummy garlic-onion slaw.
Ingredients
- 2 dozen oysters, shucked
- 1/3 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/3 cup dry breadcrumbs, (unseasoned)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne, or more to taste
- 1/2 teaspoon paprika
- 1 large egg, lightly beaten
- 1/4 cup buttermilk
- Neutral oil (canola, corn) for frying
For the garlic-onion slaw:
- 5 cups finely shredded cabbage
- 1/2 sweet onion (Vidalia, Maui), very thinly sliced
- 1/3 cup buttermilk
- 2 tablespoons mayonnaise
- 1/2 clove garlic, minced
- 1/4 teaspoon hot sauce
- Pinch of sugar
- Salt and pepper
For the sandwiches:
- 2 tomatoes, cored and thickly sliced
- 4 hoagie rolls, split and lightly toasted
Instructions
- Combine the cornmeal, flour, breadcrumbs, salt, cayenne, and paprika in a shallow dish or pie plate.
- In another shallow dish, whisk together the egg and buttermilk. Add the oysters, a few at a time to the mixture and use a spoon to turn them gently to coat.
- Use a pair of tongs to carefully transfer the oysters to the cornmeal mixture and turn them one by one to coat in the crumb mixture. Once coated, transfer the oysters in a single layer to a plate, leaving space between them. Repeat the process with any remaining oysters. Let stand for 10 minutes before frying.
- While the oysters "rest," make the slaw. Place the cabbage and onion in a large mixing bowl. In a separate bowl, whisk together the buttermilk, mayonnaise, garlic, hot sauce, and sugar.
- Add the dressing to the cabbage, toss to combine, and season to taste with salt and pepper. Set aside until ready to assemble the sandwiches.
- Heat 1/4-inch of oil in a large skillet to 350°F (medium-high). You can test the temperature of the oil by adding a pinch of the dry crumb mixture. If the oil sizzles immediately, it's ready.
- Add about 1/3 of the oysters (don't overcrowd the pan) and fry until golden brown and crispy, turning once, about 2-1/2 minutes per side (see the recipe notes below for tips on making pan-fried oysters). Transfer cooked oysters to a paper towel-lined plate to drain, then repeat with the remaining oysters.
- To assemble the sandwiches, line each roll with tomato slices and season them lightly with salt and pepper. Add a portion of the slaw and top each with 6 oysters.
Notes
Tips for Pan-Frying Oysters
Here are some tips for making pan-fried oysters:- Handle them gently so they remain juicy and plump and be sure to allow the resting time once they’re coated with the crumb mixture. This helps the coating adhere better and takes the chill off the oysters so they don’t cool down the oil as much when added to the pan.
- Add enough oil to the pan to be equal to about 1/2 the thickness of the oysters. In most cases, 1/4-inch depth works well, but if your oysters are especially plump, you may want to add a bit more.
- Work in batches and don’t overcrowd the pan. Overcrowding will lower the temperature of the oil too much. This can cause the coating to fall off and the oysters to absorb more oil than they should.
- Turn the oysters over with tongs when you start to see a little moisture form on the upper side – about 2-1/2 to 3 minutes should do it.
- You can keep the cooked oysters warm by putting them on a baking sheet in a single layer and placing them in a preheated 250°F oven for the few minutes it takes to cook the next batch. Just don’t cover them, they’ll get soggy.
- If you have an electric skillet, by all means, use it. The precise temperature control will provide excellent results.
Nutrition
Calories: 426, Total Fat: 11g, Cholesterol: 48mg, Sodium: 772mg, Carbohydrates: 68g, Fiber: 6g, Sugar: 13g, Protein: 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this recipe. The oysters were Fantastic! My first time pan-frying oysters and your hints were very helpful. Recipe is definitely a keeper. 🙂