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So we made this Smoked Oyster PoBoy with the awesome smoked oysters. Now its time to assemble your sandwiches. Want a delicious sandwich that will take you longer to eat than to whip up We did too. Slice open the rolls and warm them in the oven for 3 minutes. Remove the oysters from the pan and place them on a paper towel to drain excess oil. Cook about 3 minutes each side or until golden brown. When ready, scoop them over a tray or plate lined with paper towels to absorb excess oils. Once the oil is hot, (fyi you can test by dropping some of your dry mixture into the pan and if it sizzles, its ready!) place the individual oysters in the pan. Oysters are done frying when they begin to turn golden in color. Heat the vegetable oil on a high flame in a medium to large skillet. Mix the mayo and vinegar in a seperate small bowl. To make your cole slaw, place the carrot and cabbage mixture into a medium bowl. Then remove from the egg and coat them one at a time in the dry mixture. Pour oil to a depth of at least 3 inches (7.5 cm) into a large, heavy saucepan and heat over high heat to 350☏ (180☌) on a deep-frying thermometer. In another bowl, whisk the eggs until well blended. Rinse the oysters, let drain and coat them with the egg by dipping one at a time. Pour into a bowl, add the flour, salt, paprika, basil, thyme, black pepper, garlic and cayenne pepper and whisk to combine.