West Coast Oyster Po’ Boy with Sesame Slaw and Onion Relish
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My oyster po’ boy recipe is a West Coast take on the New Orleans classic, with panko-crusted oysters, a miso sesame slaw, sweet onion relish, and smoky chipotle aioli on a soft brioche bun. Every bite is briny, crispy, savory, and a little smoky.
This is my West Coast take on the New Orleans classic. Traditional oyster po’ boys are all about cornmeal-crusted oysters, a mustardy remoulade, and a crusty French roll. In this one, I’ve kept the spirit of a fried oyster sandwich but taken it in a Pacific Rim direction, with panko-crusted oysters, a miso sesame slaw, and a smoky chipotle aioli on a soft brioche bun.
The flavor works because each layer pulls in a different direction. The briny oysters get a shatteringly crispy shell from the panko. The slaw is bright, crunchy, and quietly savory from the miso paste. The chipotle aioli brings smoke and gentle heat. The sweet onion relish adds a jammy, caramelized note that ties the smokier, brinier flavors together. There’s a lot happening in one sandwich, and each bite hits differently depending on how much of each you get.
I learned in my kitchen testing that the miso is the thing that makes it work. Without it, the slaw is just cabbage. With it, the slaw carries as much flavor as the aioli does, which is what a great po’ boy needs.
What makes this po’ boy different
A classic New Orleans po’ boy is a fried oyster sandwich with cornmeal breading, remoulade sauce, and lettuce on a French roll. My version keeps the fried oyster part and reworks everything else.
- Panko instead of cornmeal. Panko creates a lighter, crispier crust that lets the oysters’ briny sweetness come through. Cornmeal is heartier and more savory, which has its own appeal, but I wanted the oyster to be the star.
- Miso sesame slaw instead of shredded iceberg. A traditional po’ boy uses lettuce as a texture element. This slaw does that job and doubles as a flavor layer. The miso brings umami depth, and the sesame oil adds nuttiness that plays beautifully against the sweetness of the brioche.
- Chipotle aioli instead of remoulade. Remoulade is mustardy and tangy. Chipotle aioli is smoky, creamy, and gently spicy. Both work with fried oysters. My version leans more toward smoke than tang.
- Brioche bun instead of French roll. French rolls are crusty and traditional. Brioche is softer, slightly sweet, and easier to find at any grocery store. It also holds up to sauces without shattering into crumbs the way a crusty roll can.
About the oysters
Living on the West Coast, I have some of the best oysters in the world within a short drive. Small-to-medium Pacific oysters are what I look for. They’re briny, sweet, and hold their shape when fried without turning rubbery. Larger East Coast varieties work too, but you’ll need to cut them into bite-size pieces before breading.
Fresh, whole oysters give you the best flavor, but they do require shucking. If you’re new to it, my step-by-step guide to shucking oysters walks you through the whole process. Pre-shucked oysters sold in tubs at the seafood counter work in a pinch. Just drain and pat them dry before breading, and note that they can be a little softer than freshly shucked oysters.
Skip canned smoked or plain canned oysters for this recipe. I find they’re too soft to hold up to breading and frying.
West Coast Oyster Po’ Boy with Sesame Slaw and Onion Relish
Ingredients
Sweet Onion Relish
- 1 tablespoon olive oil
- 1 large yellow onion (thickly cut)
- 2 teaspoons granulated sugar
Sesame Slaw
- 1 tablespoon sesame oil
- 1 teaspoon light miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 2 cups green cabbage (thinly sliced)
- 1 medium carrot (grated)
- 2 tablespoons finely minced onion
- 2 tablespoons sesame seeds (toasted)
Fried Oysters
- ¼ cup all-purpose flour
- ½ teaspoon sweet paprika
- 12 oysters (shucked and rinsed in salt water)
- 1 large egg
- ½ cup panko (or breadcrumbs)
- Oil for frying
Everything Else
- ½ cup chipotle aioli
- 4 large brioche buns
Instructions
- Make the relish: Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 5 minutes, or until lightly browned. Stir in the sugar, then reduce the heat to low and cook for 5 minutes more.1 tablespoon olive oil, 1 large yellow onion, 2 teaspoons granulated sugar
- Make the dressing: Mix the sesame oil, miso paste, rice vinegar, and honey in a small bowl.1 tablespoon sesame oil, 1 teaspoon light miso paste, 1 teaspoon rice vinegar, 1 teaspoon honey
- Make the slaw: In a medium-sized bowl, mix the cabbage, carrot, and onion. Toss to coat with the dressing and top with sesame seeds.2 cups green cabbage, 1 medium carrot, 2 tablespoons finely minced onion, 2 tablespoons sesame seeds
- Bread oysters: Whisk the flour and paprika in a shallow bowl. Add the oysters and toss to coat evenly.¼ cup all-purpose flour, ½ teaspoon sweet paprika, 12 oysters
- Whisk the egg in a shallow bowl. Add the oysters to the bowl (discard any remaining flour) and mix to coat them in egg.1 large egg
- Add the panko to another shallow bowl. Remove one oyster from the egg bowl and press it into the panko. Repeat with the remaining oysters.½ cup panko
- Fry oysters: Heat 2 inches of oil in a high-sided frying pan over medium-high heat. Add the oysters and cook until they are golden brown on both sides, about 3 minutes. Remove with a slotted spoon and place them on a paper towel-lined plate.Oil for frying
- Assemble sandwiches: Spread 2 tablespoons of chipotle aioli on each bun, top with onion, fried oysters, and slaw.½ cup chipotle aioli, 4 large brioche buns
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was more work than I would usually put into a sandwich, but it was 100% worth the effort. Great sandwich.
You have got to be kidding me…….YUM!!
Thanks, Kayla!
Kristen. You are a goddess. A kitchen goddess with magical utensils and a fairy-like palate. No but seriously, you’re recipes are amazing and I have been searching for a blog like yours for a long time. Don’t ever leave me.
– Your newest kitchen groupie
You have just put a seriously big smile on my face! Thank you so much!!