Fried Oyster Po’ Boy Banh Mi

Something Extra
Fall 2015

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Explore Fall flavors with our latest edition of Something Extra!


Fried Oyster Po’ Boy Banh Mi

Fried Oyster Po' Boy Banh Mi
Spicy Mayo:
2 green onions, finely chopped
2/3 cup mayonnaise
1 tbsp. sriracha
Salt and pepper to taste

Pickled Veggies:
2 cups coarsely grated carrots
2 cups coarsely grated daikon radish
1/4 cup rice vinegar
1 tbsp. sesame oil
1 tsp. kosher salt

2 cups peanut oil or frying oil
16 jarred small oysters or fresh shucked oysters
1 cup Raley's Flour
2 Raley's Eggs, beaten
1 cup cornmeal
4 (8- inch) sections crusty baguettes
2 jalapenos, sliced
16 sprigs cilantro

Prep: 15 minutes, Cook: 10 minutes, Serves: 4 

1. To prepare spicy mayo, combine all ingredients in a small bowl. Season to taste with salt and pepper and set aside.

2. To prepare pickled veggies, combine all ingredients in a bowl and let sit for 1 hour.

3. To prepare oysters, heat oil to 375˚F in a large pan. Dredge oysters in flour, dip in egg and roll in cornmeal. Slide into hot oil in small batches and cook for about 2 minutes or until golden brown. Drain and set on paper towels.

4. Slice baguettes open and place 4 oysters in each baguette. Drizzle with spicy mayo, top with pickled veggies, jalapeño and cilantro.

Nutritional Information:
1056 calories, 26 g protein, 47 g total fat (7 g sat.), 136 g carbohydrate, 9 g fiber, 3 g sugar, 31 mg cholesterol, 1464 mg sodium, 29 points


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