We love oysters, especially fried oysters. If you put them on a buttered, toasted King’s Hawaiian Sweet Roll with lettuce, tomato, and Sriracha mayonnaise, well what can I say?
You don’t need fresh oysters to make an oyster Po Boy. A jar of raw oysters will work just fine. I dredged them in Louisiana brand Fish Fry coating mix and fried them in hot Canola oil. I added some shredded lettuce and the last of the ripe tomatoes from my garden to a buttered and toasted sweet roll. A little drizzle of Sriracha mayonnaise was all that was needed to take this Po Boy over the top.
- I jar raw oysters or 6 fresh shucked oysters
- Louisiana brand Fish Fry Coating Mix
- Canola oil for frying
- Shredded lettuce
- Fresh tomato
- Mayonnaise with Sriracha sauce to taste
- 2 Sandwich rolls, buttered
- Heat 2 inches of canola oil on medium-high heat in a deep heavy bottomed pot. Pour about a cup of seasoned coating mix into a shallow bowl. I used a paper plate. Dredge the raw oysters through the coating mix and fry in hot oil until golden brown. Drain on paper towels.
- Butter both halves of a sandwich roll and toast in a non-stick skillet until lightly golden brown. Pile shredded lettuce and tomatoes on the bottom half of the roll, top with fried oysters, and drizzle with Sriracha mayonnaise. Eat while piping hot.