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Heavy Seas Alehouse Oyster Po’ Boy Recipe


1/2 cup all-purpose flour

1/2 cup coarse cornmeal

1/2 cup panko bread crumbs

5 teaspoons blackening seasoning

Vegetable oil for frying

8-10 local oysters like Skinny Dippers or Choptank Sweets, shucked

Spicy remoulade:

1 cup mayonnaise

3/4 teaspoon capers, roughly chopped

3/4 teaspoon minced red onion

3/4 teaspoon minced cornichons

3/4 teaspoon minced garlic

3/4 teaspoon lemon juice

1/2 tablespoon Sriracha

1/2 teaspoon Cajun seasoning

1/2 teaspoon finely minced dill


2 six-inch baguettes, or any crusty roll with a soft center

4 slices bacon

6-8 slices local Maryland tomato



For the oysters:

  1. Combine flour, cornmeal, panko and blackening seasoning in a blender or food processor and pulse to combine.
  2. Pour at least 2 inches of oil in a large, heavy, straight-sided pot. Heat to 375°F.
  3. Dredge oysters in crumb mixture. Fry in hot oil for about 1 minute to 90 seconds, until browned and crisp. Drain on paper towels. Alternately, you can shallow fry them in much less oil, turning oysters once during cooking.

For the remoulade:

  1. Combine all ingredients in a bowl.

For sandwich assembly:

  1. Lightly toast the baguettes. Spread a layer of remoulade on the inside of the baguette. Arrange some arugula, half the tomatoes and two slices of bacon on each baguette. Top with half of the oysters. Spoon a bit more remoulade on top of the oysters.

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