Oyster/Shrimp Po’Boy

My version of an Epicurious.com recipe.


  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds oysters (you can always substitute with shrimp)
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 4 8″-long French rolls, split horizontally
  • Dressing (1 tablespoon sweet relish with 3 tablespoons mayonnaise and a dash of hot sauce) or mayonnaise
  • Shredded iceberg lettuce
  • Sliced tomatoes
  • Dill pickles
  • Hot pepper sauce, preferably Crystal


  1. Whisk first 8 ingredients in a small bowl to blend.
  2. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°.
  3. Meanwhile, place oysters and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  4. Dip seasoned oysters briefly in buttermilk, then coat with flour mixture. Working in batches, fry oysters, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  5. Open rolls and spread cut sides with dressing. Top with lettuce, tomato, pickles, and oysters. Serve with hot sauce, if desired.


Acronyms come in handy in the kitchen. I’m always creating my own while cooking  to help me remember my recipes and ingrediants. When breading meat or fish, one that I use quite often is FEB (flour, egg wash, breadcrumbs).

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