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Pan-Fried Oyster Po' Boy Recipe

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

A classic New Orleans sandwich featuring crispy cornmeal-crusted oysters, tangy remoulade, and fresh fixings on a soft French roll.

Ingredients

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

Instructions

1. In a shallow bowl, whisk together cornmeal, flour, salt, black pepper, cayenne, and garlic powder.
2. In another bowl, whisk buttermilk and egg until combined.
3. Dip oysters in buttermilk mixture, then dredge in cornmeal mixture, shaking off excess. Place on a plate.
4. In a large skillet, heat 1/2 inch oil over medium-high heat until shimmering (350°F).
5. Fry oysters in batches without crowding, about 2 minutes per side until golden and crisp. Drain on paper towels.
6. Spread remoulade on cut sides of each roll.
7. Layer lettuce, tomato slices, pickles, and fried oysters on bottom halves.
8. Close sandwiches and serve immediately.

Tips

• Use fresh shucked oysters for best flavor; if using canned, drain well.
• Remoulade can be store-bought or homemade with mayo, mustard, capers, and hot sauce.
• Serve with hot sauce and extra pickles on the side.

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