Sometimes, its nice to take tradition and flip it on its head. The oyster po' boy sandwich is an old favorite of mine - a seaside comfort food that stirs up memories of overcast Half Moon Bay weather, a cold brew, and a bonfire. I wanted to find a way to turn this classic into a one-bite wonder. So, I decided to take all of its magical parts, shrink them down, and well, turn them inside out. Thus, the oyster po' boy pop was born. Minced oyster mixed with diced jalapeno, tangerine juice, and horseradish, dipped in a thick coating of cornmeal, and then crisped to perfection. They are the perfect size for an appetizer and I for one will be busting them out for my Super Bowl party. You can't go wrong with spicy, fried food on a stick. And while you may be thinking, oysters? Has Sodium Girl gone loco? The real surprise treat is that these little ocean gems from the Pacific are only 90mg per 3oz. High impact taste and very low sodium. I used Tomales Bay oysters for this recipe.

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