Fried Oyster Po'Boy

About This Recipe

The fried oyster po'boy is one of New Orleans' most prized sandwiches, layering plump, briny oysters in a crunchy cornmeal crust inside an airy French loaf. The oysters are dredged in seasoned cornmeal and fried just until golden, so the centers stay creamy and the brine bursts through the crisp shell. Dressed with shredded lettuce, tomato, pickles, and a swipe of cool remoulade, the sandwich balances the rich fried seafood with bright, crunchy contrast. It is a celebration of Gulf oysters and a fixture of seafood shacks and corner restaurants throughout Louisiana. Frying fast at a high temperature is crucial, since oysters overcook in seconds and turn from luscious to rubbery.

Ingredients

Serves 4

• 24shucked oysters(drained)
• 1 cupbuttermilk
• 1.5 cupsyellow cornmeal
• 0.5 cupall-purpose flour
• 1 tbspCajun seasoning
• 0.75 cupmayonnaise
• 2 tbspCreole mustard
• 1 tbsppickle relish
• 2French bread loaves(or 4 rolls)
• 2 cupsshredded lettuce
• 2tomatoes(sliced)
• 1 qtvegetable oil(for frying)

Instructions

1. 1

   Soak the oysters

   Drain the shucked oysters and soak them in buttermilk 10 minutes. The buttermilk helps the cornmeal coating cling and adds a subtle tang to the briny oysters.

   Pat very gently; oysters are delicate and tear easily.

2. 2

   Make the remoulade

   Stir mayonnaise, Creole mustard, relish, and a teaspoon of Cajun seasoning together, then chill. This tangy sauce cuts through the richness of the fried oysters.

3. 3

   Set the dredge

   Combine cornmeal, flour, and the remaining Cajun seasoning in a shallow dish. Lift the oysters from the buttermilk and roll each in the mixture, coating fully.

4. 4

   Heat the oil

   Heat 2 inches of oil to 375F. Oysters cook in seconds, so a high temperature crisps the crust before the delicate centers overcook and toughen.

   Use a thermometer; this is non-negotiable for oysters.

5. 5

   Fry quickly

   Fry the oysters in small batches just 1 to 2 minutes until golden and crisp. Remove the instant they color and drain on a wire rack. Overcooking ruins their creamy texture.

6. 6

   Build the sandwich

   Split and lightly toast the French bread, then spread both sides with remoulade. Pile in the hot oysters and top with lettuce, tomato, and pickles.

7. 7

   Serve

   Press the sandwich gently, cut into portions, and serve immediately with extra hot sauce and lemon while the oysters are still crisp.

Variations

• •

  Make a combo po'boy with both fried oysters and shrimp.

• •

  Add melted provolone for a richer sandwich.

• •

  Spice the remoulade with extra cayenne and horseradish.

• •

  Serve the fried oysters over greens for a po'boy salad.

Storage

Best assembled and eaten immediately. Keep fried oysters and components separate; refrigerate oysters up to 1 day and re-crisp briefly in a hot oven, though fresh is far superior.

Frequently Asked Questions