Fried Oyster Po'boy
Taste the soul of New Orleans with this classic sandwich. Crispy, briny fried oysters are piled high on crusty French bread with shredded lettuce, juicy tomatoes, and a zesty, creamy remoulade sauce.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Remoulade Sauce
- b.In a medium bowl, whisk together the mayonnaise, Creole mustard, lemon juice, hot sauce, and minced garlic.
- c.Season to taste with salt and pepper. Mix until smooth and well combined.
- d.Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld together.
- 2
Step 2
- a.Set Up Dredging Station and Prep Bread
- b.In a wide, shallow dish, combine the all-purpose flour, yellow cornmeal, Cajun seasoning, 1 tsp salt, and 0.5 tsp black pepper. Whisk to combine.
- c.Pour the buttermilk into a second shallow dish.
- d.Cut the French bread loaf into four equal 6-inch sections. Slice each section lengthwise, leaving one side hinged like a book.
- e.Optional: Lightly butter and toast the cut sides of the bread on a griddle or in a pan for extra flavor and to prevent sogginess.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour vegetable oil into a large Dutch oven or heavy-bottomed pot to a depth of at least 2 inches.
- c.Heat the oil over medium-high heat until a deep-fry thermometer registers 360°F (182°C). Maintaining this temperature is key for crispy, non-greasy oysters.
- 4
Step 4
- a.Dredge and Fry the Oysters
- b.While the oil heats, begin dredging the oysters. Working in batches of 4-5 to avoid overcrowding, take the well-drained oysters and toss them in the flour mixture to coat.
- c.Shake off the excess flour, then dip them into the buttermilk, ensuring they are fully submerged.
- d.Lift the oysters from the buttermilk, allowing excess to drip off, and return them to the flour mixture for a final, generous coating. Pat gently to help it adhere.
- e.Carefully place the coated oysters into the hot oil. Fry for 2-3 minutes, turning once, until they are deep golden brown, crispy, and have floated to the surface.
- f.Using a spider strainer or slotted spoon, remove the oysters from the oil and transfer them to a wire rack to drain. Do not place them on paper towels, which can make them steam and lose crispiness. Repeat with the remaining oysters.
- 5
Step 5
- a.Assemble and Serve the Po'boys
- b.Retrieve the remoulade from the refrigerator. Generously spread the sauce on both cut sides of each section of bread.
- c.On the bottom half of the bread, layer the dill pickle slices, shredded lettuce, and tomato slices.
- d.Pile the hot, crispy fried oysters on top of the vegetables.
- e.Close the sandwich, press down gently, and serve immediately for the best taste and texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a thermometer to monitor the oil temperature. If it's too low, the oysters will be greasy; too high, and the coating will burn before the oyster is cooked.
- 2Do not overcrowd the pot when frying. This drastically lowers the oil temperature and results in soggy oysters. Fry in small batches.
- 3Ensure your oysters are very well-drained before starting the dredging process. Pat them dry with a paper towel for the best results.
- 4Always drain fried food on a wire rack, not paper towels. This allows air to circulate and keeps the bottom from becoming soggy.
- 5The quality of the bread is crucial. Use a traditional New Orleans-style French bread if possible, which is crusty on the outside and very light and airy on the inside.
Adapt it for your goals.
Protein Swap
This recipe works perfectly with medium-to-large shrimp for a classic Shrimp Po'boy. You can also use catfish fillets cut into strips.
Spicy KickSpicy Kick
Add 1/2 teaspoon of cayenne pepper to the flour mixture for an extra kick of heat. You can also add more hot sauce to the remoulade.
Sauce VariationSauce Variation
If you don't have Creole mustard, you can use a mix of Dijon and whole-grain mustard. For a different flavor profile, try a spicy mayonnaise or a classic tartar sauce.
Grilled or BlackenedGrilled or Blackened
For a lighter version, skip the frying. Season the oysters with blackening seasoning and quickly pan-sear them in a hot cast-iron skillet until cooked through.
Why this is on our healthy list.
Excellent Source of Zinc
Oysters are one of the best dietary sources of zinc, a mineral crucial for immune system function, wound healing, and cell growth.
Rich in Vitamin B12
This dish provides a significant amount of Vitamin B12 from the oysters, which is essential for nerve function and the formation of red blood cells.
High-Quality Protein
The oysters provide a complete protein source, containing all the essential amino acids necessary for building and repairing tissues in the body.
Frequently asked questions
A typical homemade Fried Oyster Po'boy can have between 700 to 900 calories, depending on the size of the bread, the amount of oil absorbed, and the quantity of remoulade sauce used.