2 ratings

Fried Shrimp and Oyster Po’boy

It's not your average sandwich
Fried Shrimp and Oyster Po’boy
Courtesy Isaac Toups

This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.

Ready in
1 h
30 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 12 shucked oysters
  • 12 jumbo shrimp, peeled and deveined
  • Cornmeal dredge (recipe follows)
  • Peanut oil, for frying


  • 1 small red onion, sliced thin
  • 1 ripe tomato, sliced thin
  • 1 Teaspoon sherry vinegar
  • 1 Teaspoon prepared horseradish
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon black pepper

Corn Meal Dredge

  • 1.5 Cups corn flour
  • 1.5 Cups corn meal
  • 3 Tablespoons popcorn salt
  • 2 Tablespoons onion powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon white pepper
  • 2 Teaspoons cayenne pepper
  • 1 Teaspoon celery salt

Cane Vinegar Mayonnaise

  • 4 egg yolks
  • 2 Tablespoons Dijon mustard
  • 1/4 Cup Steen's cane vinegar
  • 2 Teaspoons kosher salt
  • 2 Cups canola oil

Po’boy Build

  • 1 12-inch crusty French roll


Dredge oysters and shrimp in cornmeal mix.

Deep fry in 350-degree peanut oil.

Let rest on wire rack.


Combine all and toss gently.

Corn Meal Dredge

Whisk together well. 

Cane Vinegar Mayonnaise

Add all ingredients except oil to a food processor.

Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.

Po’boy Build

Slice po’boy bread almost all the way through.

Apply a heathy amount of mayo to each side.

Pile oyster and shrimp on po’boy (should be heaping).

Top with salad and serve.