Panko Breaded Oyster Po’Boy

On a hoagie roll features the red cabbage, pickled daikon, cilantro, and the Panko Breaded Oyster. Then drizzled with Sriracha vinaigrette on top of the oysters.

Menu Part


4 Each Panko Breaded Medium Oysters 18/25 ct. (Item# 053828)
1/3 Cup Pickled Daikon
1/3 Cup Red Cabbage, Julienned
1/4 Cup Cilantro
1/4 Cup Sriracha Vinaigrette
1 Each Hoagie Roll, 8 inch
Pickled Daikon:
1 1/2 Cup Water
1 1/2 Cup Unseasoned Rice Vinegar
1/2 Cup Sugar
2 Medium Cloves of Garlic
15 Whole Peppercorns
2 Each Bay Leaves
1 Teaspoon Turmeric Powder
1 Tablespoon Salt
1 Pound Daikon Radish, Peeled, Julienned
Siracha Vinaigrette:
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Teaspoon Dried Parsley
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Light Agave Nectar
4 Tablespoons White Balsamic Vinegar
1-3 Teaspoons Sriracha (Depending on Your Heat Level)


  1. Cook panko breaded oysters in fryer at 350°F until golden brown and 165°F internal temperature. On a hoagie roll or whichever bread you choose layer the red cabbage, pickled daikon, cilantro, and oysters with the oysters being on top. Drizzle the vinaigrette on top of the oysters.
  2. Optional: You can either toast the bread or leave it soft. If sandwich is still too dry add a small amount of mayo to bread before layering all the goodies on the sandwich,
  3. Pickled Daikon: In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to boil over medium-high heat. Stir occasionally to make sure sugar dissolves. Remove from heat and add daikon. Let sit at room temp for 1-2 hours before putting in cooler.
  4. Sriracha Vinaigrette: In a bowl whisk together all ingredients except for sriracha. Add sriracha 1 teaspoon at a time until level of heat is reached.

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