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Oyster Po’ Boy

Oyster Po’ Boy
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Experience the bold and authentic flavors of the South with this crispy Oyster Po’ Boy recipe. Fresh shucked oysters are soaked in buttermilk, coated in a seasoned cornmeal and flour batter, and fried to golden perfection. Served on a soft French roll with crisp lettuce, ripe tomatoes, and a zesty homemade remoulade sauce, this sandwich offers a perfect balance of crunch, juiciness, and tang, making every bite irresistibly satisfying.

Ingredients

Scale

Oysters and Coating

  • 1 pint fresh shucked oysters
  • 1 cup buttermilk
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (enough for deep frying)

Bread and Vegetables

  • 4 French bread or hoagie rolls, sliced lengthwise
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 large ripe tomato, thinly sliced
  • Pickles (optional)

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Prepare the Oysters: Soak the fresh shucked oysters in buttermilk for 15-20 minutes. This tenderizes the oysters and helps the batter adhere better.
  2. Make the Batter Mixture: In a bowl, mix together the cornmeal, all-purpose flour, Cajun seasoning, paprika, salt, and black pepper to create a flavorful, crispy coating.
  3. Bread the Oysters: Remove oysters from the buttermilk, letting excess drip off. Then dredge each oyster thoroughly in the dry batter mixture until fully coated.
  4. Fry the Oysters: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the oysters in small batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels to remove excess oil.
  5. Prepare the Remoulade Sauce: In a small bowl, combine mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, minced garlic, and chopped parsley. Mix well to create a tangy and creamy sauce.
  6. Assemble the Sandwich: Slice French bread or hoagie rolls lengthwise and spread a generous amount of remoulade sauce on both sides of the bread. Layer with fresh lettuce, sliced tomatoes, and the crispy fried oysters. Add pickles if desired. Close the sandwich and serve immediately.

Notes

  • Use cold oil and maintain the temperature at 350°F to ensure crispiness and prevent greasiness.
  • Fry oysters in small batches to avoid overcrowding and uneven cooking.
  • Fresh oysters are essential for optimal flavor and texture; avoid using frozen oysters if possible.
  • Have all your toppings, sauce, and bread prepared ahead of time for quick assembly after frying.
  • Drain fried oysters on a wire rack or paper towels to keep them crispy.

Nutrition

Keywords: oyster po’ boy, fried oysters, southern sandwich, cajun recipe, seafood sandwich, po’ boy sandwich, louisiana cuisine

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