Recipe: Oyster Po’ Boy by Caplinger’s Fresh Catch

The northeastside seafood market puts its stamp on a classic.
Take one look at Caplinger’s Fresh Catch during the lunch-hour rush for proof that landlocked Indy loves some good seafood. The colorful market on Shadeland Avenue has patrons hooked on its variety of tasty battered-fish sandwiches and trays brimming with rare selections from fisheries around the world. Here, co-owner Andrew Caplinger shows you how to make a po’ boy at home with the restaurant’s plump Goose Point oysters and kicky housemade remoulade.

Oyster Po’ Boys


» 2 split-top rolls
» 8 large, shucked Goose Point oysters, available at Caplinger’s
» 1/2 pound seasoned breading, available at Caplinger’s
» 4 cups corn, vegetable, or canola oil
» Butter
» Sliced onion
» Sliced tomato
» Lettuce
» Pickles
» Remoulade sauce, available at Caplinger’s


1. Drain oysters.
2. Put breading into a zip-lock bag and add oysters. Shake the bag until the oysters are completely covered with breading.
3. Heat oil to 350 degrees in a medium saucepan. Completely submerge the oysters and fry 2–3 minutes until golden and crispy. Drain on paper towels.
4. Brush the rolls with butter and grill or toast until golden.
5. Dress the po’ boys with onion, tomato, lettuce, pickles, and Caplinger’s remoulade sauce.