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Nutrition Facts
Serving Size 432 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 13 g 20%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 2870 mg 120%
Total Carbohydrate 90 g 30%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 16 g
Vitamin A 10% Iron 2%
Vitamin C 8% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fried Oysters Po’ boy with Bloody Mary Remoulade
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1/2 cup(s) grapeseed oil
8 Oz fresh oysters, drained
1 fish fry mix
1 Tbsp Yardbird Bloody Mary Mix
1 cup(s) buttermilk, 1%
1/2 cup(s) light mayonnaise
1 Tbsp Yardbird Bloody Mary Mix
1 Tsp Zatarain's Creole Mustard
1 Tbsp garlic, minced
1 Oz lemon, juiced
2 Tbsp H-E-B Organics Ketchup
1/4 cup(s) kosher baby dills
2 H-E-B French Baguette
2 cup(s) lettuce, shredded
1 Roma tomato
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Heat oil in a Dutch oven.
Divide fish fry mix into 2 shallow pans.
Combine 1 tablespoon Yardbird Bloody Mary Mix and buttermilk.
Place a few oysters in first tray of fish fry and lightly coat, dip them in the buttermilk, then into second tray of dry fish fry. Gently shake off excess and set on a sheet pan while coating remaining oysters.
Fry oysters just until batter is golden and crisp.
To make remoulade, combine remaining ingredients and mix well.
Spread generously on sliced baguettes. Layer with oysters, lettuce, and tomatoes.



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