Oyster Po’Boy with Fried Okra

Oysters and okra are fried in a spicy panko & flour breading for this classic New Orleans sandwich.

Serves 4


  • Canola oil (or olive oil), for frying
  • 2 tbsp. kosher salt, plus more to taste
  • 1 tbsp. ground black pepper
  • 1 tbsp. paprika
  • 1 tbsp. turmeric
  • 1 tbsp. garlic powder
  • 1 1⁄2 tsp. onion powder
  • 3⁄4 tsp. dried thyme
  • 3⁄4 tsp. rosemary
  • 3⁄4 tsp. oregano
  • 3⁄4 tsp. cayenne pepper
  • 12 large oysters, shucked
  • 2 cups panko breading
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 4 6” bread rolls (i.e., French or Dutch Crunch)

Sir Kensington’s Mayonnaise and Special Sauce, organic shredded butter lettuce, vine tomato slices, dill pickle chips, Frank’s Red hot sauce for serving.

Recipe Preparation:

  1. Pour oil to a depth of 2″ in a 6-qt. non-stick pan or Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°.
  2. Whisk together salt, pepper, paprika, turmeric, garlic and onion powders, thyme, rosemary, oregano, and cayenne powder in a bowl of all-purpose flour; set aside.
    In a small bowl whisk together 3 eggs.  Working in batches add oysters into the egg to coat.   Then transfer into the flour mix to coat with seasoning.
  3. Lastly, add panko and toss until oysters are evenly coated; dust off excess.
    Working in batches, add oysters to oil; fry until golden brown, about 5 minutes.
    Transfer to paper towels to drain, and sprinkle with salt.  
  4. Spread insides of rolls [Beforehand, I like to heat up the rolls in the oven—under Bake/350° F for about 5 minutes.  Moreover, I also like to hollow out inside of the bread for less carbs!] with Sir Kensington’s mayonnaise and Special Sauce, and divide oysters among rolls; top with lettuce, tomato, and pickles. Not shown, it’s not the same without a little dab of Frank’s Red hot sauce to complete the meal! 
  5. Use the same steps for the fried okra, and set aside for your side dish.