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Oyster Po-Boys

Oyster Po-Boys

If you're a fan of seafood, then chances are, you're also a lover of oysters.  And if that's the case, then you've heard - and are most definitely a fan - of the Oyster Po-Boy. The po-boy is a classic dish straight from the south that is sure to be at home on any New Englander's plate.  And what's the only way to improve on such a delicacy?  Fry up those fresh oysters with a bag of Drum Rock, of course! So, let us show you how to make an oyster po-boy, Rhode Island-style!!

Oyster Po-Boys

Ingredients: Makes 2 large Po-Boys

16 oz. fresh or frozen oysters

2 cups of Drum Rock Fis-Chic (or Spicey Fry if you like more heat)

Oil for frying


Paper towels/bowls for draining

4 slices whole wheat/white bread


Fresh spinach

3 tbsp. mayonnaise Directions: Our friends at Metro Lobster & Seafood here in Warwick, RI, were kind enough to provide us with some beautiful fresh oysters to make our po-boys, but if you are using frozen ones, make sure they are thoroughly defrosted before you begin frying.

1. Fill the fryolator with oil and turn to 350° F. 2. While the oil is heating up, slice the tomato, toast the bread (if you prefer) then spread the mayo on one side of each of the slices of bread. 3. To a large bowl, add 2 cups of Drum Rock Fis-Chic for dredging the oysters.  4. Once the oil is up to temp, place a few oysters in the dry mix at a time and thoroughly coat.

5. Then carefully place in the fryer and cook until golden brown. You will know the oysters are done when the bubbles slow down and the oysters come to the surface of the oil.

6. We also fried a second batch of oysters in Spicey Fry, because we know some people like a little heat in their po-boy.

7. Again, carefully place in the fryer and cook until bubbles slow and the oysters float. These will cook up to a beautiful golden brown, with just a hint of reddish color.  Once cooked, remove from oil and drain on a paper towel or plate. 8. Cool fried oysters slightly while you assemble your po-boy:  bread topped with mayo, then a layer of spinach, a few tomato slices (seasoned with salt & pepper, if you like), cover with about 6 or 7 of your warm, freshly fried oysters, and top with a second slice of bread. Enjoy!

The oyster po-boy has likely been around as long as New Orleans itself, satisfying hungry seafood fiends who can't get enough. This dish is made with simple components and is super easy to put together, but the final product is so much greater than the sum of it's parts. Perfectly balanced flavors complement one another in a way that you won't find in any other sandwich. Remember, it's not truly a po-boy unless your oysters are cooked perfectly. And that's where Drum Rock comes in. Trust us, once you taste our take on this American seafood classic, you'll be saying "Ohh Boy, I'll have another Po-Boy!!"



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