Description
This Oyster Po’ Boy recipe offers a bold and authentic taste of Louisiana with crispy fried oysters, fresh vegetables, and a zesty remoulade sauce on a soft French roll. Perfectly balancing crunchy, creamy, and tangy flavors, it’s ideal for an easy yet impressive Southern-inspired sandwich experience.
Ingredients
Oysters and Breading
- Fresh shucked oysters – 1 pint (about 12-16 medium oysters)
- All-purpose flour – 1/2 cup
- Cornmeal – 1/2 cup
- Cayenne pepper – 1/2 teaspoon
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 1/2 teaspoon
- Vegetable oil – 2 cups (for frying)
Bread and Toppings
- French rolls or hoagie buns – 4, sliced
- Fresh lettuce leaves – 1 cup, washed and dried
- Tomatoes – 1 medium, sliced
- Pickles – 1/2 cup sliced
Remoulade Sauce
- Mayonnaise – 1/2 cup
- Hot sauce or Creole mustard – 1 tablespoon
- Fresh lemon juice – 1 teaspoon
- Salt – 1/4 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Prepare the oysters: Rinse the fresh oysters gently under cold water to remove any grit, then drain well and pat dry with paper towels to ensure the breading sticks properly.
- Make the breading: In a shallow bowl, combine all-purpose flour, cornmeal, cayenne pepper, paprika, salt, and black pepper thoroughly to create a flavorful coating mix.
- Fry the oysters: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dredge each oyster in the breading mixture, making sure it is fully coated, then carefully place in hot oil. Fry oysters for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to keep them crisp.
- Prepare the remoulade sauce: In a small bowl, whisk together mayonnaise, hot sauce or Creole mustard, lemon juice, salt, and pepper until smooth and tangy.
- Assemble the sandwich: Slice the French rolls open and lightly toast if desired. Spread a generous amount of remoulade sauce on both sides of the bread. Layer with crispy fried oysters, fresh lettuce, sliced tomatoes, and pickles. Close the sandwich and serve immediately.
Notes
- Use the freshest oysters possible to maximize flavor and texture.
- Maintain oil temperature at 350°F to ensure oysters cook evenly and stay crispy.
- Season the breading well to impart classic Cajun heat and depth.
- Drain fried oysters thoroughly on paper towels or a wire rack to preserve crunch.
- Lightly toast French rolls to prevent sogginess and add extra texture to the sandwich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern / Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg