Golden, crispy fried oysters stuffed into fresh bread rolls and slathered with a punchy remoulade sauce is the taste of New Orleans. We’ll be making a batch of these tasty oyster po' boys to celebrate Fat Tuesday on February 25th. Let the good times roll! Serves 4.
For the Remoulade Sauce
- 1¼ cup mayonnaise
- ¼ cup mustard
- 1 clove garlic clove
- 1 tablespoon pickle juice
- 1 tablespoon capers
- 1 teaspoon prepared horseradish
- ¼ teaspoon cayenne pepper
- ¼ teaspoon hot paprika
- ½ teaspoon hot sauce
For the Po' Boys
- 2 dozen shucked oysters
- 2 cups all-purpose flour
- ½ cup cornmeal
- 2 tablespoons Creole seasoning
- 3 large eggs
- Vegetable oil, for frying
- Kosher salt
- Four 6-inch sub or French bread rolls, split in half horizontally
- Remoulade Sauce, recipe below
- Shredded iceberg lettuce and sliced red tomatoes
- To make the sauce, place all sauce ingredients in a blender and blend until smooth. Chill until ready to use.
- To make the po boys, pat the oysters dry on paper towel. In a medium bowl, whisk together flour, cornmeal, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together eggs and ⅓ cup flour mixture. It should have the consistency of a thick pancake batter.
- Coat oysters in flour mixture, shaking off excess. Dredge oysters through the egg batter. Allow excess batter to drip back into bowl. Return oysters to flour mixture and toss to coat. Repeat the process with remaining oysters.
- Heat oil a large heavy-bottomed pot or Dutch oven to 375°F. Gently add the oysters into the hot oil, being careful to not overcrowd. You will have to cook the oysters in batches. Cook for 2-3 minutes, flipping once, until golden brown.
- Remove the oysters to a wire rack set over a baking sheet. Season with salt while hot.
- To assemble the po boys, spread inside of buns with remoulade sauce, top with lettuce, tomato and oysters. Serve immediately.
SEAFOOD USED IN THIS RECIPE