Oyster Po Boy on A Gluten-Free Bun

It’s been two weeks since our trip home to Alabama, but my mouth is still “tuned up”–as my mother used to say–for a delectable oyster po boy from Mobile’s The Boiling Pot* seafood restaurant. Rather than wait until next December for my dream sandwich, I conjured a version of it in my kitchen.

The Boiling Pot’s oyster po boy comes with oysters that are surely gilded by the fry-fairy. These oysters  are plump and graceful on the bun. I just had to stare before I took a bite of this sandwich, all golden and non-greasy and snuggled in its checkered wrapper. There was a slice of tomato, shredded iceberg, and a sandwich pickle. “When I get back to Maryland,” I thought, “this oyster-po-boy affair won’t end.”

Oyster Po Boy from Mobile’s Boiling Pot Restaurant

 So I tried my hand at an oyster po boy and made a few adjustments to my dream sandwich. I didn’t attempt to improve the Boiling Pot’s sandwich–I don’t think it’s possible, anyway–but on mine I included organic veggies, healthier greens, and a gluten-free bun.

I used Wegman’s Chesapeake Bay Wild-Caught Oysters, which are harvested sustainably in “approved, East Coast waters,” according to Wegman’s website.  Wild-caught American oysters are a “Good Alternative” choice, according to the Monterey Bay Seafood Watch organization. Most oysters eaten worldwide are farmed and are as healthful and clean as wild oysters–and are considered more sustainable. 
Chesapeake Oysters Harvested Sustainably by Hand Raking
On its site, Monterey Bay Seafood Watch states that “most oyster farming operations are…well managed and produce a sustainable product.” Since oysters feed by filtering vegetation from the water, they don’t require tons of fish feed (like some farmed fish do) and they help keep their own environment clean. If your local supermarket or fish monger sells farmed oysters, then you can buy and eat this sustainable seafood with confidence. 
Soak oysters in milk first
Chop parsley
Dredge oysters in seasoned bread crumbs or cornmeal
Fry oysters, two minutes each side


Here’s the Recipe:

Oyster Po Boy on A Gluten Free Bun
  • 1 8-ounce container of shucked oysters in water
  • 1 cup of unsweetened soy milk (or typical, low-fat milk)
  • 1/2 ounce (about 3 sprigs) of fresh parsley, chopped
  • 2 cups plain bread crumbs or cornmeal**
  • 1 tablespoon of  Old Bay Seasoning
  • 1 teaspoon of smoked paprika
  • 1/8 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Safflower, Canola, or Grapeseed Oil (for pan frying)
  • 8 grape tomatoes, sliced in half
  • 6-8 leaves of oak lettuce (or similar)
  • 6-8 leaves red tango lettuce (or similar)
  • 2 gluten-free hot-dog buns, lightly toasted
  1. Drain oysters in colander, then soak them for 15 minutes in the milk.
  2. Chop parsley while oysters are soaking.
  3. Place bread crumbs or corn meal into a resealable plastic bag.
  4. Add Old Bay Seasoning, paprika, salt, pepper, and chopped parsley to bag; seal and shake to mix seasonings.
  5. Drop oysters, one at a time, into bag of seasoned bread crumbs or corn meal. Shake gently to coat oysters. (Alternative: you can place ingredients in a bowl to coat the oysters.)
  6. Pre-heat 10- to 12-inch fry pan with one-half inch of oil included. 
  7. Fry oysters for 2 minutes on each side (oysters should reach an internal temperature of 145 degrees).
  8. Drain oysters on a cookie rack placed on a plate or on paper towels.
  9. Assemble the sandwich by placing lettuce on the hot dog buns followed by the four-five oysters on each bun. Add grape tomatoes on top.
  10. Add your favorite condiment on top, such as Thousand-Island Dressing or another creamy dressing.

This recipe will yield two oyster po-boy sandwiches.

* Apparently, The Boiling Pot doesn’t have a website. I linked to Urbanspoon’s page, which includes descriptive reviews, including mine.
**I used Panko breadcrumbs in this recipe, but if you are avoiding gluten, just substitute the Panko breadcrumbs with cornmeal. 
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  1. says

    This Po Boy looks out of this world. I had my first one ever in New Orleans last year and seriously I didn’t know what I was missing. Love that you used a gluten free roll. I am trying to do more gluten free for my hubby. Dish looks amazing.

  2. says

    CHRISTINE: Thanks for your comments. I wish we lived near each other. I would definitely fix a po boy for you and bring it right over! :)

    S.V. You’ve had a New Orleans po boy, so you’ve had the real thing. Wasn’t it just the best? Is your husband allergic to wheat too? Although my hubby will occasionally eat wheat, he’s not supposed to eat it often. Is that the same with your husband? The gluten-free buns weren’t hard to find. I’m glad that gluten-free products are easier to find these days. Thanks for your comment.

  3. says

    Just found your blog through weirdcombinations and came to visit since you live in MD, too 😀 Beautiful pictures and what a delicious-sounding recipe! I’ve never been a huge oyster fan but I’m inspired to try this!!

  4. says

    JCHAPSTK: You are too kind. I really appreciate your support!

    ANNA: Girl, that Strawberry Cake of yours on your blog is simply gorgeous. Thanks so much for paying me a visit. Your photos are divine!

    CHRISTY: Thanks for your kind words as well and for checking out my pages. I don’t know if I’m a magician in the kitchen, but I’m sure working on it. Thank you!

  5. says

    We’re all hungry for this! A po boy can be a most delicious thing. It really does come down to an awesome bun as well. You need something that will hold up well under all that seafood. Delicious treat.

  6. says

    I learned to eat oysters years ago on a trip Steven and I took to New Orleans. We had oysters served in so many delicious ways. I just fell in love with it. Your po-boy reminds me it is time to go back for a visit! Great recipe and not too complicated to make :)

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