Oyster Po' Boys Recipe

Serious Eats
Serves: 4 Save

Ingredients (20)

  • 3/4 cup (175ml) mayonnaise
  • 1/4 cup (45g) minced dill pickles
  • 2 tablespoons (10g) drained prepared horseradish
  • 1 tablespoon (15ml) hot sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 2 cups (10 ounces; 280g) all-purpose flour
  • 1/2 cup (2 1/2 ounces; 140g) cornmeal
  • 2 tablespoons (10g) homemade or store-bought Creole seasoning
  • 4 large eggs
  • 24 freshly shucked oysters, liquor reserved and shells discarded
  • 2 quarts (1900ml) vegetable oil, for frying
  • Kosher salt
  • 4 (10-inch) French or sub-style rolls, lightly toasted (see note)
  • 1 small head iceberg lettuce, shredded
  • 2 medium tomatoes, thinly sliced
  • 3/4 cup dill pickle chips

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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