We have talked about Po'Boys before and if you haven't tried them you really should, they are delicious. It's basically a sandwich made of fried oysters and tastes so much better than it sounds, the oysters firm up into a texture a lot like a chicken but tastes of the sea. Think crunchy oysters, creamy, sharp tartare sauce and earthy kale that almost cancels out the fried oysters in the health stakes! 

Serves four


  • 60g Mayonaise
  • Zest and juice of a lemon
  • 2 -3 gherkins finely chopped
  • 1 tablespoon crushed capers
  • 1 teaspoon white wine or cider vinegar
  • 1/2 teaspoon of dijon mustard
In a medium bowl, whisk the ingredients together. Refrigerate until ready to use. Or you could just use our Potts Tartar sauce...



  • 2 large eggs
  • 2 tbsp cream
  • Salt and freshly ground black pepper
  • 70g plain flour
  • 70g corn flour or polenta
  • 4 Ciabatta rolls
  • 25 oysters
  • A small bag of finely chopped kale or use rocket if you don't like kale
  • 1 ltr oil, for frying
  • Sliced gherkins to serve (optional)
  • 2 spring onions, thinly sliced to serve (optional)
  • Thinly sliced fresh jalapeño, to serve (optional)


Preheat the oven to 190°C.

In a medium bowl, whisk the eggs, cream, and a generous pinch each of salt and pepper. Set aside.

In a separate medium bowl, whisk the flour, cornmeal, and a generous pinch each of salt and pepper. Set aside.

Slice the rolls in half crosswise and bake cut side up on a baking sheet until lightly crispy, about 5 minutes.

Prepare a paper-towel-lined plate. In a medium pot, add enough oil to reach 1½ inches up the side of the pan. Heat over high heat until a deep-fry thermometer reads 190°C.

Batter about one-third of the oysters, coating them first in the egg wash, then coating fully with the flour mixture.

Once the oil is hot, add ⅓ of the prepared oysters and cook, turning occasionally, until golden brown and crispy, about 3 minutes. Remove with a slotted spoon to the prepared plate. Working in two more batches, repeat with the remaining oysters.

Add 3 tablespoons of tartar sauce to the chopped kale, and toss to coat. Spread 1 tablespoon of the remaining tartar sauce onto each of the toasted rolls.

Divide the kale mixture among the rolls, then add the oysters and pickles. Garnish with any remaining tartar sauce, the spring onions, and sliced jalapeños to taste.


Recipe and picture from Saveur.com