There are few sandwiches that say Louisiana louder than a proper oyster po’boy. Crispy, golden oysters fresh out of the fryer, tucked into warm French bread and dressed the right way — simple, bold, and full of flavor.

This version starts with freshly shucked oysters marinated in buttermilk, Dijon, hot sauce, and Boudreaux’s Backyard Lil’ Bit Better Creole Seasoning. They’re flash fried until perfectly crisp, then piled high with lettuce, tomato, pickled peppers, and a generous slather of Blue Plate Hot & Spicy Mayo. No frills, no shortcuts — just a classic done right.

Ingredients

• Freshly shucked oysters
• ½ cup buttermilk
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• Boudreaux’s Backyard Lil’ Bit Better Creole Seasoning, to taste
• 1 cup fish fry
• ½ cup all-purpose flour
• Neutral oil, for frying
• French bread
• Blue Plate Hot & Spicy Mayonnaise
• Sliced tomato
• Shredded lettuce
• Boudreaux’s Backyard Pickled Peppers

Directions

1. Place oysters in a medium bowl. Add buttermilk, Dijon mustard, hot sauce, and season generously with Lil’ Bit Better Creole Seasoning. Mix gently and set aside.
2. In a shallow bowl, combine fish fry and flour. Season to taste with Lil’ Bit Better Creole Seasoning and mix well.
3. Heat oil to 350°F.
4. Cut French bread to po’boy size and toast lightly if desired.
5. Dredge oysters in the dry mixture, shaking off excess. Fry in hot oil until golden and crispy. Drain briefly.
6. Slice bread lengthwise and spread Blue Plate Hot & Spicy Mayo on both sides. Layer lettuce, tomato, pickled peppers, and crispy oysters. Close, slice in half, and serve hot.