Oyster Po’boys
Oyster Po’boys
Ingredients
- 2 cups shredded green cabbage
- 1 small carrot, shredded
- 1 small jalapeno, thinly sliced
- 1 lemon, juiced
- 1/8 cup mayonnaise
- ½ cup all-purpose flour
- ¼ cup corn meal
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 can Crown Prince Natural Whole Oysters in Water, drained
- vegetable oil for frying
- 4 brioche hot dog buns
Directions
Combine cabbage, carrot, jalapeno, lemon and mayonnaise. Combine well. Taste and season as needed. Set aside.
Fill a medium saucepan halfway with vegetable oil and heat over medium high heat until hot.
In a small mixing bowl combine flour, cornmeal, garlic powder, salt and pepper. Dredge drained oysters into flour mixture. Place floured oysters into hot oil and fry until golden brown. Remove from oil and transfer to paper towel lined plate.
Buns can be toasted or left as is.
Assemble po’boys by filling buns with cabbage mixture and fried oysters.
Yield: 4 po’boys
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
Connect With Us
We want to hear from you! Join the conversation for delicious recipes, health tips and more!