You will want more than one Sriracha Oyster Po' Boy Sandwich,
they taste soooo good!
stumble on an idea that really makes us happy. Glenn saw an episode of Food Network’s Diners, Drive-Ins and Dives
that had him salivating over spicy oyster Po’ Boy sandwiches and determined to learn how to make them at home. He
experimented with a simple method that makes the absolute BEST spicy oyster po’ boy sandwich.
The Po’ Boy sandwich is the Louisiana version of a submarine
sandwich. This version is made with oysters marinated in buttermilk and hot sriracha sauce. The oysters are then
dusted with plain flour and lightly fried, then snuggled into a soft toasted bun slathered with our Quick Spicy Remoulade Sauce. Oh my goodness, these po’ boys
rock! We can’t get enough of them.
You will have to plan ahead a little bit to make this, but the
results are well worth the effort. The oysters need to marinate for at least a couple of hours and up to all day. I
mixed the marinade in the morning before going into work and let the oysters soak in it all day. That evening we
drained them and floured them lightly, then fried them in a cast iron skillet until they were golden brown. Once
they were drained on paper towels, they were ready to be placed in a freshly toasted soft bun slathered with the
remoulade. Fresh lettuce leaves finished off the perfect sandwich.
This method works really well with shrimp also. Glenn proved
that by making me a po’ boy with shrimp, making it the same way as the oysters. Oh, yeah, I could eat them a couple
of times a week!
This is the sriracha shrimp po' boy sandwich. It is one of my favorites!
Happy guys eating spicy oyster po' boy sandwiches.
tablespoons sriracha sauce or other hot chili sauce
pound raw shucked oysters (We used two 8 ounce
Frying oil, such as peanut oil, for frying the
cup all purpose flour
Italian sub rolls or other long soft buns or rolls
Quick Spicy Remoulade Sauce, other remoulade, or
Shredded Iceberg or whole leaf lettuce
1.At least 2 hours and up
to 12 hours before you are planning to eat, combine the buttermilk and sriracha sauce in a
small container. Place the raw oysters into a covered container and pour the buttermilk
marinade over the oysters. Place the top on the container and gently swirl the oysters to get
the marinade to surround each one. Put the container in the refrigerator to keep chilled
until ready to use them.
2. When you are ready to cook the
oysters, drain them and pat them dry lightly with a paper towel. Pour oil into a high-sided pan
until the oil is about 2” deep. Heat the oil to 375o on a kitchen thermometer or
until the oil is shimmering but not smoking.
3. Pour the all purpose flour into
a small shallow dish or plate. Roll each oyster in the flour to coat all sides. It should be a
thin coat. Carefully lower oysters one at a time into the hot oil and fry until golden brown,
approximately 3-4 minutes. Be careful when putting them into the oil so it doesn’t splash and
burn you. When nicely browned, scoop the oysters out and place them on layers of paper towel to
4.While the oysters are frying
(or just after if you are like me and sometimes can only do one thing at a time. Don’t worry,
the oysters will stay hot for a few minutes.), cut the sub rolls nearly all the way through
lengthwise. Leave a small part on one side uncut so that it will hold the oysters better, or
they will fall out of both sides.
5. Turn your oven on to the
broil setting. Place the rolls, open with the cut side up, on a cookie sheet and brown them
about 4” from the broiler until they are lightly toasted. Watch them carefully so they don’t
burn, because they will brown quickly. Once they are browned, slather them with Quick Spicy
6. Put oysters on the rolls,
add lettuce to the sandwich, and eat!