BIG ‘N’ Messy Oyster PO’ BOYS
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
These messy oyster po' boys are packed with garlicky-crisp fried oysters and creamy slaw on toasted hoagie rolls. A New Orleans classic that's perfect for a hearty meal.
Ingredients
- 1/3 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp freshly squeezed lemon juice
- Tabasco sauce
- 1 cup packed shredded red cabbage
- kosher salt
- freshly ground black pepper
- 1 egg beaten
- 1/3 cup milk
- 1/2 tsp cayenne
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb medium oysters shucked
- vegetable oil for frying
- 2 hoagie rolls split, buttered, and lightly toasted
- 1 tomato thinly sliced
- lemon wedges
- hot sauce
Nutrition (per serving, estimated)
Estimated based off 18 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 190 mg
- Iron: 8.14 mg
- Magnesium: 130 mg
- Phosphorus: 414 mg
- Potassium: 1016 mg
- Zinc: 2.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp freshly squeezed lemon juice
- Tabasco sauce
- 1 cup packed shredded red cabbage
- kosher salt
- freshly ground black pepper
- 1/3 cup milk
- 1/2 tsp cayenne
- 3/4 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- lemon wedges
- hot sauce
Prepare
- Beat 1 egg
- 1 lb medium oysters, shucked
- vegetable oil, for frying
- 2 hoagie rolls, split, buttered, and lightly toasted
- 1 tomato, thinly sliced
Let's Cook
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Step 1.
In a small bowl, combine ⅓ cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon prepared horseradish, 1 tablespoon lemon juice, and Tabasco sauce to taste. Stir until smooth.
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Step 2.
Place 1 cup packed shredded red cabbage in a separate bowl. Add as much of the mayonnaise mixture as desired and toss to coat. Season with salt and pepper, then cover and refrigerate while preparing the oysters.
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Step 3.
In a shallow dish, whisk together 1 beaten egg, ⅓ cup milk, and ½ teaspoon cayenne to make the egg wash.
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Step 4.
In a resealable plastic bag, combine ¾ cup cornmeal, 1 cup all-purpose flour, 2 tablespoons garlic powder, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Seal and shake to mix.
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Step 5.
Add 1 pound shucked medium oysters to the egg wash and let soak for 5 minutes. Drain off excess egg wash, then transfer the oysters to the bag with the breading. Seal and shake until oysters are completely coated.
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Step 6.
In a wok or deep pot, heat about 2 inches of vegetable oil to 375°F, using a deep-fry thermometer. Fry the oysters in batches without crowding until golden, about 3 minutes per batch. Transfer to paper towels to drain.
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Step 7.
While the oysters fry, split 2 hoagie rolls, butter the cut sides, and lightly toast them.
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Step 8.
To assemble, dress each toasted roll with some of the slaw and a few slices of tomato. Divide the fried oysters between the sandwiches. Serve with lemon wedges and hot sauce if desired.