About The Recipe

Serves: 4
Time: 40 minutes
Difficulty: Medium


  • 16 shucked oyster
  • 4 crispy bread rolls
  • 125 g breadcrumbs
  • 125 g flour
  • 2 large eggs
  • 2 tbsp olive oil
  • mixed salad leaves
  • pickles
  • 80 g mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp sweet paprika
  • 1 tsp pickle juice
  • salt and pepper to taste

Oyster Po’ Boy with Remoulade

We first discovered breaded oysters when attending an oyster conference at the Four Seasons in Carlingford, and it blew our minds. It was like having a sea-flavoured chicken goujon – so crispy and tasty. While the oysters we had were deep fried, we decided to try them baked in the oven, for a bit of a healthier option. We weren’t disappointed.

  1. Preheat your oven to 200 C (400 F) then prepare a bowl with flour, salt and pepper, another with beaten eggs and a third with the breadcrumbs.
  2. Place the shucked oysters on some kitchen roll to soak up any excess liquor before beginning the breading process.
  3. First roll the oysters in the flour mix, then dip them into the beaten eggs and finally cover them with the breadcrumbs.
  4. Spread the breaded oysters onto a greased baking tray and drizzle over with oil.
  5. Bake them in the oven for around 20 minutes, or until golden brown.
  6. While the oysters are cooking we can make the remoulade.
  7. In a small bowl, mix together the mayonnaise, dijon mustard, pickle juice and sweet paprika. Then salt and pepper to taste.
  8. Dress the bread rolls with salad leaves and pickles (we used pickled onions and cornichons). Place the oysters in the rolls and top with your remoulade sauce, then, enjoy!

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