New Orleans Crispy Fried Oyster Po'Boy

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Course Main Course
Cuisine American
Servings 1


  • 1 Hot Dog Bun or French Roll
  • 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


  • To make the sauce, combine Tomato Sauce with Mayonnaise then sit aside.
  • 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.


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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


Oil Free