These oyster po boy sandwiches are loaded with crispy fried oysters, creamy remoulade, and fresh lettuce, tomatoes, and pickles on French bread, so good!
Homemade Oyster Po Boy Recipe
Are you looking for the best oyster po boy you ever had? I got the recipe right here!
Oyster po boys are great when you can find them, but I never find them near me on any menus, so it's time to make them at home. And they're amazing!
These homemade oyster po' boy sandwiches are loaded up with fresh oysters that are dredged in seasoned cornmeal, then fried until crispy and golden. I love fried oysters.
We slather on a homemade remoulade sauce, then finish them with crunchy lettuce, juicy tomatoes, and sour pickles, all on classic French bread. They're so good!
Let's talk about how to make oyster po boys, shall we?
Oyster Po Boy Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE REMOULADE
- Mayonnaise. I love Duke's mayo.
- Sriracha. Or use chili sauce.
- Mustard. I use spicy brown or Creole mustard.
- Prepared Horseradish. I use HOT.
- Worcestershire Sauce.
- Veggies. Jalapeno, shallot, garlic.
- Lemon Juice.
- Spices. Creole seasoning blend, cayenne, hot sauce.
- FOR THE FRIED OYSTERS
- Peanut Oil. For frying. You can use vegetable oil or your favorite.
- Cornmeal.
- Cornstarch.
- Cayenne. Or use paprika for milder.
- Fresh Oysters. Drained. You can use canned, though fresh is best.
- FOR THE OYSTER PO’ BOYS
- French Rolls. Or use baguettes
- Shredded Lettuce.
- Tomato.
- Pickles.
How to Make Oyster Po Boys at Home - the Recipe Method
Make the Spicy Remoulade
Whisk together the remoulade ingredients in a bowl. Refrigerate until ready to use.
Fry the Oysters
Mix your oyster breading ingredients in a medium bowl, then dredge each of the oysters into the cornmeal mixture, like so.
Get your frying oil nice and hot in a large pot or Dutch oven, or in your fryer, then fry the oysters at high heat for 3-5 minutes, or until golden brown and crispy.
Drain them of excess oil on a wire rack or on paper towels.
Assemble the Oyster Po Boy Sandwiches
Split the French bread in half, then spread on the remoulade.
Layer in fried oysters, lettuce, tomatoes, and pickles. Drizzle on more remoulade as desired. Enjoy.
Boom! Done! Your oyster po boy sandwiches are ready to serve. Don't they look deliciously crispy? Get ready for crunch and flavor!
Recipe Tips & Notes
- Make the remoulade ahead of time and keep in the refrigerator until ready to use. It's a great time saver, and you can use it with other dishes.
- Fresh oysters are best for this recipe. Look for ones that are plump with a fresh briny scent, not a strong fishy smell. If you can't buy fresh oysters, canned work great as well.
Storage & Leftovers
Leftover fried oysters will last up to 3 days in the refrigerator in a sealed container. You can warm them in the oven or air fryer to make more sandwiches.
Store the bread in the fridge, wrapped in plastic. Store leftover condiments and vegetables in the fridge in sealed containers.
That's it, my friends. I hope you enjoy my crispy oyster po boy recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Sandwich Recipes
Want More Cajun and Creole Recipes?
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Oyster Po’ Boy Recipe
Ingredients
FOR THE REMOULADE
- ½ cup mayonnaise
- 2 tablespoons sriracha or use chili sauce
- 2 teaspoons spicy brown mustard or use Creole mustard
- 1 teaspoon prepared horseradish I used HOT
- 1 teaspoon Worcestershire sauce
- 1 jalapeno pepper minced
- 1 small shallot minced
- 2 cloves garlic minced or use garlic powder
- Juice from half a lemon lemon juice
- 1 teaspoon Creole seasoning blend
- Cayenne pepper to taste
- Hot sauce to taste
FOR THE FRIED OYSTERS
- Peanut Oil for frying or use vegetable oil
- 1 cup cornmeal
- ½ cup cornstarch
- ½ teaspoon cayenne powder or more to taste – use paprika for milder
- Salt and pepper to taste
- 12 large shucked oysters drained well patted dry (about 1 pound)
FOR THE OYSTER PO’ BOYS
- 4 French sandwich rolls or use baguettes
- 1 cup shredded lettuce
- 1 large tomato sliced
- Sliced pickles
Instructions
FOR THE REMOULADE
- Whisk together the remoulade ingredients in a bowl. Refrigerate until ready to use.
FOR THE FRIED OYSTERS
- Fill a large Dutch oven or pot with 2.5 inches peanut oil and heat over medium-high heat to 375 degrees F (190 degrees C). You can also use your fryer.
- Add cornmeal, cornstarch, cayenne powder, and salt and pepper to taste in a large bowl. Mix until well combined.
- Dredge each oyster into the cornmeal mixture and tap off any excess. Carefully set into the hot oil. Watch out for any oil splatter.
- Fry the oysters for 3-5 minutes, or until golden brown. Drain on a wire rack.
MAKE THE OYSTER PO BOY SANDWICHES
- Split the French bread in half, then spread on the remoulade.
- Layer in fried oysters, lettuce, tomatoes, and pickles. Drizzle on more remoulade as desired. Enjoy.
Nutrition Information
Lee D Schel says
I find if I put the dredge oysters or any seafood even pork chops, chicken, etc., in the freezer for about 20 minutes the breading sticks without flaking off in big chunks
Love your recipe recipes
Mike H. says
That's a great technique, Lee. And big thanks - glad to hear it!
STAN says
I SHOULD NEVER READ YOUR DELECIOUS RECIPES WHEN I AM HUNGRY
Mike Hultquist says
Haha, enjoy, Stan!
Bill says
Mike, I've made a number of your recipes and they have all been top-notch, so THANK YOU!
I do; however, want your opinion on the refrigerated, jarred oysters available at many supermarket butcher counters. In my limited experience, they have an "odd" taste and don't begin to measure up to oysters alive and in the shell. Living in the high desert of the SW, I can get live oysters, but at a price AND I am not a good shucker of oysters.
Your thoughts on the subject?
Mike Hultquist says
Hey, Bill. I LOVE fresh raw oysters from the shell, and do prefer them, but I often use the refrigerated jarred raw oysters available from my butcher. I am happy with the results personally. I won't eat them raw, though, only use them for cooking. I hope this helps.
Ramya says
Cant wait to make this soon for me can i use vegan worcestershire sauce / tofu and skip lettuce as am not a big fan of lettuce i never had oyster po boy before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.