Oyster Po’ Boy

We have been cooking fried oysters for about 25-30 years in the most simplest of styles, typical of my cooking style.  Dust lightly in seasoned flour and fry in peanut oil until lightly crusty and crisp.  

Rock Stone has provided the Noble’s Food and Pursuit team with premium shucked oysters for years. They normally come from Maryland and Virginia.  If you prefer to shuck them yourself, make sure to save the liquor from the shell to store your oysters in. 

For me an oyster po’ boy is a natural and we have been doing them off and on for years.  It ’s my favorite not because it’s ours alone, but it’s simplicity speaks volumes.  All the components complement each other without masking the oysters.  Simply good.  Not rocket science.

 Serving size: 4


24 Oysters (Shucked)

4 Martin’s Potato Bun

2 Cups Buttermilk

3 Tablespoons Butter (room temperature)

Peanut Oil (enough to fill your frying pan 3/4th way from top)

Remoulade (see below)

Seasoned flour (see below)

1 Head of Romaine Lettuce

1 Tomato (sliced)

Salt and pepper



Make the seasoned flour

Can modify the recipe to make more and store for later

2 cups flour
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Pinch of cayenne pepper

Combine all ingredients together and mix well

Make remoulade

Sweat down the red onions slowly in a bit of butter or oil, until tender and translucent, chill until cool

Mix all ingredients together with a whisk


1 egg
1 cup duke’s mayo
1 tablespoon Dijon mustard
¼ cup capers finely chopped
¼ tsp cayenne
½ cup of finely diced red onion
½ tablespoon chopped fresh dill
½ tablespoon chopped fresh tarragon
1 tablespoon of lemon juice

Fill up your best frying pot with peanut oil. Heat to 350F. While the oil is getting hot, let your oysters swim in the buttermilk for a bit.  The buttermilk helps the flour coat the oysters for the crispy texture you want and adds minimal flavor.

Once your oil is hot, strain the oysters out of the buttermilk with a mesh strainer so that any excess can drip away.

Toss them in your seasoned flour and get in there so that they are coated evenly and the flour doesn’t clump together. Take the oysters out and jiggle the excess flour off and place on a plate.

Slap some butter on your potato roll and toast in a cast iron pan until golden brown. Toast both sides.

Gently put the oysters in the oil and fry until golden brown and crispy. Remove the oysters from the oil onto a paper towel.  Sprinkle with salt and pepper.

Generously apply the remoulade to the toasted bun. Assemble 6 fried oysters on the bun and top with lettuce and tomato.


- Chef Jim Noble, Noble Food & Pursuits