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–+ servings
an Oyster Po' Boy Sandwich with slaw

Oyster Po' Boy with Sweet Onion Relish and Chipotle Aioli

Yield: 4 sandwiches
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Fried oyster po’ boys made with panko-crusted oysters, miso, and sesame oil. Served with slaw, onion relish, and spicy aioli on a soft bun.

Ingredients

Sweet Onion Relish

  • 1 tablespoon olive oil
  • 1 large 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 cabbage, thinly sliced
  • 1 medium carrot, grated
  • 2 tablespoons finely minced onion
  • 2 tablespoons sesame seeds, toasted

Fried Oysters

Everything Else

  • ½ cup chipotle aioli
  • 4 large brioche buns

Instructions 

  • Begin by making the onion relish. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 5 minutes, or until lightly brown. Stir in the sugar then reduce the heat to low and continue to cook for 5 minutes more.
    1 tablespoon olive oil, 1 large onion, 2 teaspoons granulated sugar
    image for recipe instruction
  • Make the dressing in a small bowl by mixing the sesame oil, miso paste, rice vinegar, and honey.
    1 tablespoon sesame oil, 1 teaspoon light miso paste, 1 teaspoon rice vinegar, 1 teaspoon honey
    image for recipe instruction
  • In a medium-sized bowl mix the cabbage, carrot, and onion. Toss to coat with dressing and top with sesame seeds.
    2 cups cabbage, 1 medium carrot, 2 tablespoons finely minced onion, 2 tablespoons sesame seeds
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  • Whisk the flour and paprika in a shallow bowl. Add the oysters and mix them around so they are well-coated in flour.
    ¼ cup all-purpose flour, ½ teaspoon sweet paprika, 12 oysters
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  • Whisk the egg in a shallow bowl. Add the oysters to the bowl (discard any remaining four) and mix so they are coated in egg.
    1 large egg
    image for recipe instruction
  • 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
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  • 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 them from the oil with a slotted spoon and place them on a paper towel-lined plate.
    Oil for frying
    image for recipe instruction
  • To prepare the sandwich, spread the 2 tablespoons of chipotle aioli on each of the buns, top with onion, fried oysters, and slaw.
    ½ cup chipotle aioli, 4 large brioche buns
    image for recipe instruction
Serving: 1 sandwich, Calories: 399kcal, Carbohydrates: 49g, Protein: 10g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 469mg, Potassium: 279mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2665IU, Vitamin C: 17mg, Calcium: 137mg, Iron: 4mg