Jose's Oyster Po' Boy
Each of our restaurants has its own original take on the famed New Orleans-born sando, the Oyster Po’ Boy.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at hogislandoysters.com.
Cooking tools:
- Immersion blender
- Oyster knife
- Deep-fry thermometer
- Pot
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Slotted spoon
- Spatula
- Skillet
- Stove
- Toaster
Ingredients
- ½ green cabbage, thinly sliced
- 1 carrot, peeled and cut into matchsticks
- ½ bunch cilantro, chopped
- ½ red onion, thinly sliced
- 3 egg yolks
- 3 eggs
- 6 garlic cloves
- 1½ cups olive oil
- 4 cups grapeseed oil
- 2 lbs. bacon, cooked and finely chopped
- ¾ cups shallots, minced
- ¾ cups capers, finely chopped
- 2 tbsp chipotle puree
- 1 cup rice flour
- 1 tsp smoked pimenton
- 1 tsp cayenne
- 2 tsp baking powder
- 16 oz beer of your choice
- 16 small or medium size oysters
- 4 Torpedo bread rolls
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