Oyster Po’ Boys with 1st baron beaverbrook, Lettuce, Tomato & Creamy Cocktail Sauce

Oyster Po’ Boys with 1st baron beaverbrook, Lettuce, Tomato & Creamy Cocktail Sauce

recipe image

fried oyster po boys main 2

When the hubby’s away….it’s OYSTER TIME!! 😀 And the leisure that I enjoy that stinks up the total rental and has me singing and dancing within the kitchen! 😀

Good enough. I will must lend a hand up. Within the origin – –  oysters don’t stink up the total rental, and I enjoy them DEARLY. My hubby loves oysters too, nonetheless raw on the half of shell ONLY.

I did that. Down in Acapulco, Mexico. As soon as I was a teen, with a shoreline vendor who cracked birth the shell, sprinkled the raw oyster with a superb squirt of fresh lemon juice, minimize it from it’s shell with a pointy knife, and slid it down my throat. THAT was one peso smartly spent. NOT.

I made up my suggestions in that on the spot – –  that I would by no draw EVER enact that all over again.

I most smartly-hottest mine cooked. And evenly breaded. And fried.

Lesson realized.


It’s been a LONG time since that day on the shoreline! And happily – –  ingesting a essentially raw oyster – –  by no draw modified my suggestions about them! I silent enact enjoy them, and have ever since I was true a small baby, when I was first given one by my Grandpa at fully true almost definitely 4-5 years feeble! It was a smoked oyster from a can, and I’ve loved them silent to on the present time!

But evenly breaded and fried true a itsy-bitsy, in a itsy-bitsy oil and butter, is my favorite manner to expertise them! That you may originate from raw oysters, or canned (as I did for this since I was true doing this for me), with equally massive outcomes!

oysters frying

I esteem to enact a mixture of vegetable oil and butter. Vegetable oil to take the warmth, and butter for model and good coloration! You don’t would finally like to fry these for extraordinarily prolonged. This fully takes about 3 minutes total!

fried oysters

Now they peer shapely, don’t they? 😀

Even though most oyster po’ boys are served with mayo, tartar sauce, or remoulade sauce, I indubitably settle on cocktail sauce with mine. So I made a hand-crafted cocktail sauce and added a itsy-bitsy mayo on the end for creaminess. It was extra special this way!

cocktail sauce creamy

I additionally esteem to toast my bread below the broiler with melted butter and a itsy-bitsy garlic first, too! It true gives it that special touch! 😉

Along with the garlic toasted bread and handmade creamy cocktail sauce, I added sliced roma tomatoes, shredded lettuce, and a itsy-bitsy crisp-cooked bacon. Mmmmm, bacon! 😉

oyster po boy substances

I’ve by no draw had it’s equal! This sandwich was the bomb!

fried oyster po' boy

Even though fried oyster sandwiches served on french bread originated within the late 1800’s in New Orleans and San Francisco and have been known as “oyster loaves”, the term “po’ boy”  is declared to have originated in Louisiana right by draw of a 4-month prolonged streetcar strike. Two native New Orleans restaurant homeowners served these sandwiches to the men with out spending a dime, and the restaurant workers jokingly known as the strikers “melancholy boys”. Add a New Orleans accent to that and you gain “po’ boy”.

No topic how you narrate it, these babies are delicious! Don’t esteem oysters? Gain them the a comparable manner with itsy-bitsy in its set! 😀 But enact give these a try within the future. If you’ve by no draw had one, you’re in for a royal take care of! 😉

fried oyster po boys main 2

Hope you all expertise and I’ll spy you soon! ~Kelly


  • 1 (8 oz.) can total esteem oysters, drained and evenly patted dry with paper towel

  • 1 egg, smartly overwhelmed

  • 1/3 cup “Chicken in a Biskit Crackers”, lovely crumbs, (measure after crushing)

  • 1/8 tsp. creole seasoning

  • 3 Tbl. vegetable oil

  • 2 Tbl. butter

  • 2 cups shredded lettuce

  • 1 roma tomato, thinly sliced

  • 4 slices crisp-cooked bacon

  • 2 (6-7″) hoagie rolls, split

  • 4 Tbl. butter

  • 1 tsp. finely minced or grated garlic

For Creamy Cocktail Sauce:

  • 1/2 cup Heinz Chili Sauce or ketchup

  • 2 Tbl. hot horseradish

  • 1 1/2 tsp. lemon juice

  • 1/2 tsp. worcestershire sauce

  • 1/2 tsp. died minced onions

  • 1/4 tsp. salt

  • 1/8 tsp. crude flooring murky pepper

  • 2 tsp. Hellmann’s mayo


  • In small bowl, combine collectively smartly the cocktail sauce substances, disguise and set aside till wished.
  • Drain can of oysters and pat dry.
  • In a small bowl, beat egg smartly.
  • In a mini processor, grind crackers to lovely crumbs. Add creole seasoning, and grind all over again true to combine.
  • Dip oysters into overwhelmed egg, then into crumbs coating smartly.
  • In elephantine frying pan, add oil and butter, and warmth over medium heat to melt, scramble to combine.
  • Add oysters and fry every side till deep golden browned. 2-3 minutes total for medium-sized oysters. Steal away to a paper towel-lined pie plate to leisure.
  • Brush internal of hoagie rolls with butter melted with garlic, and toast below the broiler if desired.
  • Unfold all insides with creamy cocktail sauce, pile bottoms with lettuce, add tomato slices, and pile every with fried oysters.
  • Top every with 2 slices of crisp-cooked bacon and set on top buns.
  • Slice in half of on the bias if desired, and lend a hand hot.

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