Fried Hood Canal Oyster, Two Ways

Fried Oyster Taco

Fried Oyster Po’ Boy

Hood Canal Oyster
These beauties are from the cold clean waters of the Hood Canal in Washington State. The species, Pacific (Crassostrea gigas), was originally imported from Japan and has been farmed in Washington since the beginning of the last century.
When shopping for your oysters to make tacos or po’ boys make sure to buy extra, so you can enjoy these delicious, firm, slightly salty, meaty oysters au naturel as well. The Oyster Guide, a terrific oyster resource, describes the flavors as reminiscent of lettuce and lemon zest.

Take the freshly shucked oyster and dust with flour, dip in a beaten egg, then coat with panko breadcrumbs. Fry in canola oil over medium high heat until golden brown, turning once. Transfer to a paper towel and season with a little sea salt.

Top warm corn tortillas with shredded cabbage, cilantro, and small dice white onion, a sprinkle of salt. Top with the hot crispy fried oyster, a squeeze of lime, and a drizzle of ají amarillo crema.
Two Sauces: Ají Crema and Ají Mayonnaise

The ají amarillo is a yellow Peruvian pepper that is simultaneously hot and fruity. This pepper and fried oysters make a great flavor combination. For the taco, mix ají amarillo salsa with Crema Mexicana.

The sauce for the po’ boy is made by blending ají amarillo salsa with mayonnaise. Spread on both sides of a sliced French roll, top with lettuce and tomatoes and fried oyster. Pickles are a good addition too.

In New Orleans around 1900, the precursor of the Po’ Boy sandwich was called La Mediatrice (the peacemaker) as a man who might have stayed out too late at night would bring fried oysters on a buttered French roll home to appease his not-so-happy wife. “Look honey, don’t be mad, I brought you some fried oysters!”

26 thoughts on “Fried Hood Canal Oyster, Two Ways”

  1. Now you've done it Lori Lynn. I've been anticipating the Oyster Festival in Oyster Bay, NY for months now. I may just have to try one of these dishes to hold me over. Thanks for sharing, they look scrumptious!

  2. Wow what creative ways to use oysters..I always eat them I realize I need to mix it up a bit..Much thanks!!Figtreeapps

  3. Oysters make me crazy happy! I love the description of the flavor resembling lettuce and lemon zest.

  4. Oh my goodness.. these look so delicious! I haven't had fried oysters in a looong time. I won't rest till I have some now!!

  5. I'm loving both versions. Good idea to mix the aji amarillo and make a spread…otherwise it's really HOT.

  6. Oh dear,

    now i know i'll not be able to make these and they look totally delicious.

    Beautiful photos Lori Lynn!

    xo lori

  7. How on earth am I suppose to choose between those two options? MMMM….I think I am leaning more towards the taco idea!!!
    I lived in Knysna, which here in SA is well-known for its oysters… them!!!

  8. Argh, those would really hit the spot right now. How long does it take to fry an oyster– I can imagine it can get really tough!

  9. I have to confess I have never had oysters .. clams, yes, oysters no .. looks like I need to give more thought to my choice of foods. I like that po'boy 🙂

  10. I haven't had oysters in ages. I'd love to try your dish. I'm with Pam above, "I am totally craving fried oysters now. YUM!"


  11. I'll keep this post so that I'll know what to do whenever I find myself in a place with fresh oysters.

  12. Delicious! 🙂

    I loved the Fried Oyster Po' Boy at Luisiana Express in Bethesda, Maryland, just beyond the border of DC! It was the proverbial hole in the wall, but the food was oh so good, even Phyllis Richman agreed.
    Sadly, it is gone now. 🙁

  13. i could forgive a great many sins if i was presented with one of these po'boys in the morning! but, i wonder if the "la" gender suggests that it was the women staying out all night and bringing their husbands a fried oyster sammie for breakfast? either way, I'm noting it as a tip for a happy marriage whatever time of the day it's served!

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