Po ' Boy Recipe
fried oysters, sundried tomato mayo, pickled onions, lettuce
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Ingredients
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Fried Oysters
Sundried Tomato Mayo
Pickled Onions
Assembly & Garnish
Method
Pickled Onions
- 1
Quick-pickle onions
Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine the vinegar, water, sugar, salt, and red pepper flakes (if using). Bring just to a simmer, stirring to dissolve the sugar and salt. Pour the hot brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (ideally 1 hour) before serving. Keeps up to 2 weeks refrigerated.
Sundried Tomato Mayo
- 2
Make the flavored mayo
In a small bowl, combine mayonnaise, finely chopped sundried tomatoes, lemon juice, smoked paprika, grated garlic, salt, and black pepper. Mix until smooth and uniform. Taste and adjust lemon, salt, or paprika as desired. Refrigerate until ready to assemble so flavors meld (at least 15 minutes).
Fried Oysters
- 3
Prep oysters
Rinse oysters briefly in a colander and drain well. Pat each oyster dry with paper towels. Place the oysters in a bowl and pour the buttermilk over them; let sit for 10–15 minutes to lightly brine and help the coating adhere.
- 4
Make the dredge
In a shallow dish, whisk together flour, cornmeal, salt, black pepper, and cayenne. Set next to the bowl of buttermilk-soaked oysters.
- 5
Heat the oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (roughly 1 liter used here). Heat to 350°F (175°C). If you don't have a thermometer, the oil is ready when a small pinch of the dredge sizzles and rises to the surface immediately.
- 6
Dredge and fry
Working in small batches (do not overcrowd), remove a few oysters from the buttermilk and let excess drip off, then toss in the flour/cornmeal mixture to coat thoroughly. Shake off excess and carefully place into the hot oil. Fry until golden brown and crisp, about 2–3 minutes, flipping once if needed. Use a slotted spoon to transfer fried oysters to a wire rack set over a baking sheet or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 90°C) while frying remaining oysters.
Assembly & Serve
- 7
- 8
Assemble po' boys
Spread a generous tablespoon (or to taste) of the sundried tomato mayo on both sides of each toasted roll. Layer 2 leaves of lettuce on the bottom half, then arrange 6 fried oysters per sandwich in a single layer. Top the oysters with a generous pinch of pickled onions and optional pickle slices. Close the roll, press slightly, and serve immediately with lemon wedges for squeezing.
- 9
Portioning and notes
This recipe yields 4 po' boys (6 oysters each). Serve hot so the oysters remain crisp. Leftover mayo keeps refrigerated for up to 5 days; re-fried oysters will lose crispness when reheated.