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Spicy Habanero Oyster Po’boy

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2 (8 ounce) containers of shucked oysters (8 oysters each)

1 pint of whole buttermilk

1/2 C plus 1 tablespoon Moore's Spicy Habanero Wing & Hot Sauce, divided

12 ounces Fish Fry Breading mix

3 cups shredded slaw mix

3 tablespoons mayonnaise

1 tablespoon fresh  lime juice

3 tablespoons green onion, chopped, green part only

16 inch crusty baguette, cut in fourths & sliced horizontally

2 tablespoon butter

Fry oil


1. Whisk 1 tablespoon Spicy Habanero Sauce into the buttermilk. Drain the oysters and transfer them to the buttermilk marinade. Marinate for at least 30 minutes. 
2. To make the the slaw dressing, whisk together mayo, lime juice and remaining 1/2 cup of Spicy Habanero Sauce. Combine the slaw mix and green onions in medium mixing bowl. Pour 1/3 cup of dressing onto the slaw and mix well. Add more if desired.
3.  Melt butter in a skillet over medium-high heat. Place the bread cut-side down into the pan and toast until golden brown. Repeat until all bread is toasted.
4.  Meanwhile, preheat the fry oil to 350 degrees.
5.  Place the fish fry in a mixing bowl or baking dish for dredging. Once the oil is ready, transfer oysters from the marinade, allowing excess marinade to drip off, and place into the fish fry to coat. Coat each oyster separately and completely. Once all of the oysters are coated, place them in the fryer and cook until golden brown. Transfer oysters to a plate lined with paper towels to drain off any excess oil. Season with kosher salt.
6.  To serve, spread the slaw on the bottom piece of bread and top with 4 oysters on each sandwich covering with the bread top.