Coast Cooking

Coast Cooking: Oyster po-boys are delectable

The oyster po-boy is the most often ill treated of the seafood po-boys. The poor oyster is a delicate morsel from the sea and does not take harsh treatment well.

If you fry him like you do the shrimp, all is lost. The baguette and good things to dress this po-boy with are exactly the same, but the cooking technique , is critical.

I like the Asian influence of using tempura powder and panko bread crumbs, but it you like cornmeal or flour better, good for you. Please, please pay attention to the cooking time below.

Oyster po-boy

6-8 raw oyster per po-boy

1 package dry tempura powder

1 package panko bread crumbs

Crusty baguette


Tomato and lettuce

Tony Chachere's Creole Seasoning


Drain the oysters and give them a few minutes to shake off some of the chill from the refrigerator. Season the tempura aggressively with Tony's. Toss them in the tempura, shake off the excess and allow to sit until they become tacky. Then toss in the panko and shake off the excess again. Fry at 360 f, without crowding the pot, for 1 minute -- only 1 minute -- remove and drain. Build your po-boy quickly and try to serve within 3 minutes of taking the oysters out.