Print

Oyster Po’ Boy

Oyster Po’ Boy
Print Recipe

This classic Louisiana Oyster Po’ Boy recipe delivers crispy, juicy fried oysters nestled inside a perfectly toasted French roll, layered with tangy remoulade sauce and fresh veggies. Perfect for a comforting and bold seafood sandwich that’s quick to prepare and full of authentic Southern flavor.

Ingredients

Scale

Main Ingredients

  • 12 fresh shucked oysters
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 cup buttermilk
  • Vegetable oil, for deep frying (about 4 cups)
  • 1 French bread or baguette loaf
  • 2 cups leafy lettuce, washed and dried
  • 2 medium tomatoes, sliced
  • Salt and pepper, to taste

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Oysters: Drain the fresh shucked oysters and gently pat them dry with paper towels to remove excess liquid, which will help the batter adhere better.
  2. Make the Batter: In a bowl, combine the all-purpose flour, cornmeal, salt, and pepper. Dip each oyster into the buttermilk, then dredge evenly in the flour and cornmeal mixture to coat thoroughly.
  3. Fry the Oysters: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry the coated oysters in small batches for about 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
  4. Prepare the Remoulade Sauce: In a small bowl, mix mayonnaise, Creole mustard, Worcestershire sauce, hot sauce (if using), and season with salt and pepper. Stir until well combined for a tangy, creamy sauce.
  5. Assemble the Po’ Boy: Slice the French bread lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce on both sides of the bread. Layer in the crispy fried oysters, fresh lettuce, and tomato slices to complete the sandwich.

Notes

  • Use fresh oysters for the best flavor and texture.
  • Fry oysters in small batches to maintain oil temperature and crispiness.
  • Lightly toast the French bread to improve structure and add crunch.
  • Make the remoulade sauce in advance to allow flavors to meld.
  • Serve immediately after assembling to keep the sandwich fresh and crunchy.

Nutrition

Keywords: Oyster Po’ Boy, Louisiana sandwich, fried oysters, seafood sandwich, remoulade, Southern cuisine

Find it online: https://gourmetglazing.com/oyster-po-boy/