Crispy Fried Oyster Po’Boy

Crispy Fried Oyster Po’Boy

New Orleans Crispy Fried Oyster Po'Boy

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Servings 1


  • 1 Hot Dog Bun
  • butter
  • 6 Oysters
  • Cos Lettuce Leaves 2 or 3
  • ½ Tomato  (optional) sliced
  • 1 Dill Pickle sliced thin lengthways
  • 1 tablespoon Steve's Spicy Tomato Sauce (either normal or sugar-free)
  • 2 teaspoons Mayonnaise
  • 1 Egg
  • ¼ cup Plain Flour
  • ½ cup Louisiana Cajun Fish Fry
  • Oil for deep frying


  • In 3 separate bowls add the egg and whisk, in another bowl add plain flour and in the 3rd add the Louisiana Cajun Fish Fry.
  • Dip each oyster into the flour first, then egg and then the fish fry. Put on a plate and keep going until all the oysters are coated. When finished put into the refrigerator and chill for about 15 minutes.
  • While the oysters sit get a pot and add the oil to it and heat it up so you can fry the oysters.
  • Fry each oyster until a nice golden colour. drain on paper towel.

To set up

  • Combine the tomato sauce and mayonaise together and whisk.
  • Halve and lightly toast the inside of the hotdog roll
  • Butter each slice.
  • Layer with lettuce, tomato then the oysters followed by sauce, pickles and roll lid.


We love hearing how you went tackling this recipe – let us know on Instagram by tagging us.   @StevesClandestineSpyceCo


Made in Australia from 98% Australian Grown Ingredients.

A rich spicy tomato sauce (ketchup) with a side of fire.

Perfect to use as any Aussie would use Tomato Sauce over hotdogs, steak, fish n chips or as a dipping sauce for chicken nuggets or onion rings.

Tastes great added to a grilled cheese sandwich or over your cooked eggs.

Sugar Free Spicy Tomato Sauce available here >




No Preservatives, Additives, Flavours or Colours

No Fillers


Low Carb / Keto


Oil Free

Thai Style Crab Omelette

Thai Style Crab Omelette

Thai Style Crab Omelette with Herbs, Radishes, Macadamias and Garlic By Matt Golinski

A dish Matt Golinski made using local produce from the Gympie Region including Steve's Clandestine Spyce Co's Malay Satay Spice.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Keyword Malay Satay, Matt Golinski, Thai Omelette
Servings 4 people


  • 8 Eggs
  • 50 mls Cold Water
  • 120 mls Vegetable Oil
  • 2 cups Jasmine Rice Cooked
  • 100 grams Spanner Crab Meat cooked
  • ½ cup Coriander Leaves (Cilantro) roughly chopped
  • 50 grams Shallots finely diced
  • 1 stick Lemongrass finely chopped
  • 2 cloves Garlic crushed
  • 1 tablespoon Ginger grated
  • 1 small Red Chilli finely chopped
  • ½ bunch Coriander Stalks finely chopped
  • 1 cup Mixed Coriander Leaves Vietnamese Mint and Thai basil
  • 1 large Red Chilli julienned
  • 2 tablespoons Sesame Oil
  • 80 grams Roasted Macadamias chopped
  • 4 Red Radishes julienned
  • 2 Kaffir Lime Leaves julienned finely
  • 4 cloves Russian Garlic sliced
  • ½ cup Milk
  • 75 mls Fish Sauce
  • 50 mls Lime Juice
  • 2 tablespoons Sugar
  • 2 teaspoons Malay Satay


  • Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant.
  • Add the rice and fry for two minutes.
  • Remove from the heat and stir in the crab meat, macadamias, chopped coriander and Steve's Malay Satay. Season to taste with salt.
  • Whisk together the fish sauce, lime juice and palm sugar in a small bowl.
  • In another small bowl whisk together the eggs and water.
  • In a non stick pan heat 2 tablespoons of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.
  • Repeat this process another 3 times so you have 4 omelettes.
  • Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a square parcel.
  • Carefully transfer to a baking tray.
  • Mix together the herbs, radish, julienned chilli and kaffir lime leaves.
  • Blanch the garlic slices in milk for 2 minutes, drain and fry in vegetable oil until crisp and golden.
  • Warm the crab omelettes in a 180*C oven for 10 minutes.
  • Transfer to 4 plates and top with the salad mixture.
  • Pour over the fish sauce dressing and sprinkle with garlic slices


The Prep and Cooking time is just an estimation as I haven't made this myself, but was a spectator at Matt Golinkski's Cooking Show at the Tin Can Bay Seafood Festival.


We love hearing how you went tackling this recipe – let us know on Instagram by tagging us.   @StevesClandestineSpyceCo

Steve’s Malay Satay

Made in Australia from at least 83% Australian grown ingredients.

Bringing you the traditional satay flavours typical to Malaysian food, this fantastic spice mix allows you to infuse authentic tastes into everyday cooking.

Perfect for both meat and vegetarian dishes, this spice mix reinvigorates homemade Malaysian food in the kitchen, allowing you and your guests to enjoy exotic flavours designed exclusively with natural ingredients.

50 grams

Our Malay Satay Mix is:

  • Locally made and handcrafted in Maryborough QLD
  • Made to order
  • Gluten-Free
  • Nut-Free
  • Dairy-Free

Out of stock