Oyster Po’ Boy Recipe

5 from 6 ratings

These oyster po boy sandwiches are loaded with crispy fried oysters, creamy remoulade, and fresh lettuce, tomatoes, and pickles on French bread, so good!

Prep Time15

Cook Time10

Course: Main Course

Cuisine: American

Keyword: oysters

Servings:

Calories: 602kcal

Author: Mike Hultquist

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