Jul 14 2026
Restaurants›Red Dog Saloon Soho›Oyster Po Boy Recipe

Oyster Po Boy Recipe

Inspired by Red Dog Saloon Soho
Time45m
Serves4

Make Oyster Po Boy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Oysters & Prep

Batter & Breading

Fry

Remoulade Sauce

Assembly

Method

Oysters & Prep

  1. 1

    Rinse and chill

    Place shucked oysters in a bowl of ice water with 1 tsp salt and the juice of the lemon. Gently stir to remove any loose grit. Drain onto paper towels and pat dry thoroughly. Keep chilled until ready to batter.

Batter & Breading

  1. 2

    Make the batter

    In a medium bowl whisk together 1 cup flour (for batter), cornstarch, baking powder, cayenne, and black pepper. In a separate small bowl lightly beat the egg and combine with cold beer or club soda. Pour the wet into the dry and whisk until just combined — the batter should be thick but pourable; let rest 5 minutes in the refrigerator.

  2. 3

    Dredge

    Place the additional 1 cup flour for dredging in a shallow dish. One by one, lightly toss the patted-dry oysters in the dredging flour to coat, shaking off excess, then dip into the batter to coat completely. Set battered oysters on a wire rack for 2–3 minutes while oil heats.

Fry

  1. 4

    Heat oil

    Pour 6 cups neutral oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle and rise steadily but not brown instantly.

  2. 5

    Fry oysters

    Fry oysters in batches of 6–8, careful not to overcrowd, for 2 to 3 minutes until golden brown and crisp. Use a slotted spoon to transfer oysters to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining oysters.

Remoulade Sauce

  1. 6

    Mix sauce

    While oysters fry, whisk together mayonnaise, mustard, ketchup, horseradish, Worcestershire sauce, hot sauce, lemon juice, capers (if using), parsley, salt, and pepper in a small bowl. Taste and adjust seasoning or heat. Chill until assembly.

Assembly

  1. 7

    Toast rolls

    Split the rolls and spread softened butter on cut sides. Toast cut-side down in a skillet over medium heat until lightly browned and crisp, about 1–2 minutes.

  2. 8

    Dress and assemble

    Spread a generous layer (about 1 tablespoon) of remoulade sauce on both cut sides of each roll. Layer lettuce leaves, 3–6 tomato slices (divide the one tomato evenly), and 6 battered oysters per roll (24 oysters total makes 4 sandwiches with 6 oysters each). Add pickle slices if using. Sprinkle a pinch of salt and 1/8 tsp black pepper and a drop of hot sauce over the oysters to taste.

  3. 9

    Serve

    Close sandwiches, cut in half if desired, and serve immediately while oysters are hot and crisp. Provide extra remoulade and hot sauce at the table.

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