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Fried Oyster Po' Boy Recipe

American (Cajun/Creole) · Main course · 30 min total

A classic New Orleans sandwich featuring crispy fried oysters, tangy remoulade sauce, and fresh fixings on a crusty French roll.

Ingredients

• 1 pint shucked oysters, drained
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying
• 4 French rolls (about 8 inches each), split and toasted
• 1/2 cup remoulade sauce (store-bought or homemade)
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Pickle slices, for serving

Instructions

1. In a bowl, combine oysters and buttermilk; let soak for 10 minutes.
2. In a shallow dish, whisk together cornmeal, flour, salt, cayenne, black pepper, and garlic powder.
3. Heat 2 inches of oil in a deep pot to 350°F (175°C).
4. Dredge oysters in cornmeal mixture, shaking off excess.
5. Fry oysters in batches until golden brown, about 2-3 minutes. Drain on paper towels.
6. Spread remoulade sauce on both cut sides of each roll.
7. Layer lettuce, tomato slices, fried oysters, and pickles on the bottom half of each roll.
8. Close sandwiches and serve immediately.

Tips

• For extra crunch, use a mix of cornmeal and fine cracker crumbs.
• Serve with hot sauce on the side.
• Remoulade can be made ahead: mix mayo, Creole mustard, capers, and herbs.

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