A blend of Louisiana Fish Fry Classic and Cajun Fish Fry Breading Mixes creates the perfect flavorful, crispy coating for the ultimate Crunch and Punch Oyster Po’boy. Served on fresh French bread with lettuce, tomato, and mayonnaise, this zesty creation delivers a CRUNCH and PUNCH that will satisfy any craving. Add bold flavor by dressing your sandwich with our Cajun sauces, like Cravin’ Cajun Hot Sauce, Cocktail Sauce, or Tartar Sauce. Perfect for seafood lovers looking for a taste of Louisiana at home!

Ingredients

  • 1 bag Louisiana Fish Fry Products Classic Fry Breading Mix, 10 oz.
  • 1 bag Louisiana Fish Fry Products Cajun Fish Fry Seafood Breading Mix, 10 oz.
  • 1 pint shucked oysters (or seafood of choice)
  • 1 loaf of fresh French bread

Optional Ingredients for Serving

  • Louisiana Fish Fry Products Cocktail Sauce
  • Louisiana Fish Fry Products Tartar Sauce
  • Louisiana Fish Fry Products Hot Sauce
  • Lettuce
  • Tomato
  • Mayonnaise
  • Ketchup

Directions

  1. Pour the oysters into a colander and check for any shell fragments. Divide the oysters evenly into two bowls. In separate shallow dishes, pour the Classic Fry in one and the Cajun Fish Fry in the other.
  2. Firmly press half the oysters into the Classic Fry until fully coated. Repeat with the other half in the Cajun Fish Fry. 
  3. Deep fry each batch of oysters separately at 350°F for about 2 minutes, or until golden brown.
  4. Assemble the po’boy by placing the Classic Fry oysters on one half of the French bread and the Cajun Fish Fry oysters on the other. Add your desired dressings and enjoy!

Recipe Products

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

Have a pro-tip? Share it here.

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