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Oyster Po' Boy with Jalapeno Relish

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  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 to 5 servings
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Peanut oil, for frying

Jalapeno Relish:

2 jalapenos, minced

2 plum tomatoes, seeded and minced

2 shallots, minced

3 cloves garlic, minced

1 lemon, zested, plus 1/2 lemon, juiced

1 lime, zested, plus 1/2 lime, juiced

1 cup mayonnaise

Kosher salt and freshly ground black pepper


1 cup all-purpose flour

2 tablespoons smoked paprika

1 teaspoon cayenne

Kosher salt and freshly ground black pepper

20 oysters, shucked

3 eggs, beaten

1 cup panko bread crumbs

1/2 lemon, juiced




4 to 5 French rolls, split


  1. Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  2. Relish:
  3. Mix all ingredients in a bowl and set aside.
  4. Oysters:
  5. Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
  6. To assemble sandwiches:
  7. Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.

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