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Oyster Po’ Boy
Oyster Po’ Boy
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a crispy oyster po' boy with tangy remoulade, a taste of the Big Easy.
Ingredients:
  • For the remoulade sauce
  • 1 1/2 cups mayonnaise
  • 1/3 cup heavy cream
  • 1/4 cup Creole mustard
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon paprika
  • 2 teaspoons Cajun seasoning, such as Slap Ya Mama
  • 2 teaspoons horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon sweet pickle relish
  • For the oysters 1 cup self-rising cornmeal mix, such as White Lily1 cup all-purpose flour1 tablespoon Cajun seasoning
  • 1 1/2 teaspoons kosher salt, or to taste (adjust based on the saltiness of your oysters and Cajun seasoning)1 1/2 teaspoons freshly ground black pepper2 to 3 quarts canola or vegetable oil, for frying
  • 1/2 gallon (about 40) freshly shucked oysters, in liquid
  • For serving French breadShredded lettuceDill picklesSliced tomatoesSliced white onions
Instructions:
  • Prepare the remoulade sauce by combining all ingredients in a small bowl until well mixed. Store the sauce in the fridge in an airtight container for up to a week.
  • Prepare the cornmeal batter: Mix cornmeal mix, flour, Cajun seasoning, salt, and pepper in a shallow bowl. Whisk until combined. Place paper towels on a sheet pan nearby.
  • Get ready to sizzle: Pour oil into a large, deep cast-iron pot or Dutch oven, filling it 2 to 3 inches high. Leave enough space above the oil to prevent spills. Heat it up to 375°F over medium-high heat.
  • Coat the oysters: After shucking the oysters, let them drip dry briefly. Coat them in breading, ensuring they are well covered. Transfer to a clean plate and repeat with the remaining oysters.
  • Carefully fry several oysters in batches in hot oil until golden brown and crisp, about 3 to 4 minutes each. Make sure not to overcrowd the pot. Drain on a lined baking sheet after removing from the oil. Repeat with remaining oysters.
  • Create your sandwich: Divide the bread (if necessary) and generously layer the top and bottom with the remoulade sauce. Arrange the pickles, fried oysters, sliced tomato, shredded lettuce, and sliced onion on top. Serve promptly. The remoulade sauce can be stored in the refrigerator for up to a week in a sealed container. If you enjoyed this dish, show your appreciation by leaving a rating!

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