Freshly shucked oysters fried until golden brown and served in French bread with crispy lettuce tomatoes and pickle chips.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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Seafood Friday!! // Fried Oysters Po'boy Sandwich Recipe with Homemade Spicy Cajun Mayo
Serious Mealtimes / Vicky Wasik
Blessed with abundant waterways it’s no wonder Louisiana’s cuisine is loaded with seafood. Seafood specialties dominate restaurant menus. We even smother pork chops with crawfish. It’s not just the abundance of fresh catch that inspires pride in our local bounty. Our seafood is also damn good.
Take our humble oyster: our plump juicy bivalves are known for their briny sweet flavor thanks to their specific terroir. Louisiana oysters thrive in brackish waters a just-right mix of fresh and saltwater where rivers and bays meet the Gulf of Mexico. Perhaps that irresistible Goldilocks combination is what makes the oyster one of the best choices for a po’ boy protein. And before you say it I know. Raw Gulf of Mexico oysters tend to be milder than some of their more dynamic cousins on the West and East coasts. But it’s that mild creamy sweetness that makes them the ideal po’ boy fryer.
