Fried Oyster and Shrimp Po’ Boys

  4.2 – 5 reviews  • Sauce Recipes
Level: Intermediate
Total: 1 hr 5 min
Prep: 30 min
Inactive: 15 min
Cook: 20 min
Yield: 4 po’ boys

Ingredients

  1. 1 cup mayonnaise, such as Hellmann’s
  2. 1/4 cup minced roasted garlic
  3. 1 teaspoon regular hot dog mustard
  4. 1/4 teaspoon kosher salt
  5. 4 dashes Worcestershire sauce
  6. 4 pinches ground black pepper
  7. Squeeze of lemon juice
  8. 1 cup buttermilk
  9. 2 tablespoons hot sauce
  10. 1 teaspoon dried basil
  11. 1/4 cup flour
  12. 1 teaspoon granulated garlic
  13. 1 teaspoon ground white pepper
  14. 1 egg, beaten
  15. 24 medium-size oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp)
  16. 1/2 cup panko breadcrumbs
  17. 1/4 cup cornmeal
  18. 2 tablespoons dried basil
  19. 2 tablespoons granulated garlic
  20. 2 to 3 teaspoons sea salt
  21. 1 teaspoon fresh cracked black pepper
  22. 1 teaspoon cayenne pepper
  23. 1/2 teaspoon hot paprika
  24. 1 1/2 cups canola oil
  25. 4 soft 8-inch French or hoagie rolls, split
  26. 3 tablespoons garlic butter, softened (minced roasted garlic mixed with butter)
  27. 1 1/2 cups loosely packed shredded green cabbage
  28. 1/2 cup thin sliced deli-style dill pickles
  29. 2 to 3 red heirloom tomatoes, sliced 1/4 inch thick

Instructions

  1. For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use. 
  2. For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes. 
  3. For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well. 
  4. Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F. 
  5. Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
  6. For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes. 
  7. Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

Reviews

Teresa Lucero
5 stars for levels of flavor, 3 stars because all the tasty breading fell off! 

Follow Nancy’s advice here in her review!  I will definitely make this again using the other  breading method from the tv episode. 
Instead of cabbage, I used Cole slaw. Fresh basil instead of dried.
Carolyn Hodge
The recipe as written here is completely different from what he demonstrated on the show. He did not soak the shrimp in the buttermilk and then in a mixture of pano breadcrumbs, cornmeal and flour. On the show he took the raw peeled shrimp and dredged it in flour seasoned with paprika, cayenne and granulated garlic. He next instructs to go “straight into the buttermilk bath, then they’ll go swimming in a pool of Panko breadcrumbs and cornmeal”. From there he drops them into the heated oil. This double-dredge method allows more of the panko and cornmeal mixture to stick and gives a crisper shrimp. Guy says to use this same method with the oysters. Nowhere was basil mentioned. The finished product as written did not give the crispy results of the double dredge. Very disappointing!
Valerie Medina
Made these for my family last night, never had better!
Jonathon Jackson
Great sandwich!! The sauce “kicks”!
Jennifer Rose
I know whatever Guy cook it is good!

 

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