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This oyster po boy sandwich is loaded with crispy fried oysters, creamy remoulade, fresh lettuce, juicy tomatoes, and tangy pickles all nestled in soft French bread. It brings a taste of Southern comfort straight to your kitchen with bold flavors and satisfying textures.
I first tried this sandwich on a trip to New Orleans and loved how the spicy remoulade lifted the fried oysters. Now I make it often for family gatherings and everyone asks for seconds.
Ingredients
- Mayonnaise: provides the creamy base for the remoulade sauce, choose a good quality brand like Duke&s for best flavor
- Sriracha: adds a gentle heat to the sauce, you can substitute chili sauce if preferred
- Spicy brown or Creole mustard: brings a tangy kick that complements the seafood
- Prepared horseradish: adds depth and sharpness, pick a hot variety for a true bite
- Worcestershire sauce: offers umami and complexity
- Jalapeno, shallot, and garlic: give the sauce fresh, aromatic layers
- Lemon juice: brightens and balances the remoulade
- Creole seasoning and cayenne: provide the characteristic Cajun spice mix
- Peanut oil: is best for frying due to its high smoke point, vegetable oil can be used instead
- Cornmeal and cornstarch: coat the oysters for a crispy golden crust
- Fresh oysters: should be plump with a clean briny aroma, canned oysters work in a pinch but fresh is preferred
- French rolls or baguettes: hold the fillings well without becoming soggy
- Shredded lettuce: adds a crisp, fresh crunch
- Tomato slices: add juiciness and color
- Pickles: bring a sour, tangy contrast to the rich fried oysters
Step-by-Step Instructions
- Spoon: Make the Spicy Remoulade:
- Whisk together mayonnaise, sriracha, mustard, horseradish, Worcestershire sauce, jalapeno, shallot, garlic, lemon juice, Creole seasoning, cayenne, and hot sauce in a bowl. Chill until needed to let the flavors meld.
- Coat: Bread the Oysters:
- In a medium bowl, mix cornmeal, cornstarch, and cayenne. Dredge each oyster in the mixture ensuring an even coating.
- Fry: Crisp the Oysters:
- Heat peanut oil in a large pot or Dutch oven to high temperature. Fry oysters in batches for 3 to 5 minutes until golden and crisp. Drain on a wire rack or paper towels to remove excess oil.
- Assemble: Build the Sandwiches:
- Slice French rolls in half and spread a generous layer of remoulade on each side. Layer fried oysters, shredded lettuce, tomato slices, and pickles. Drizzle extra remoulade on top if desired. Close the sandwich and serve immediately.
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My favorite ingredient is the remoulade because it brings creamy heat and bright acidity that balances the richness of the fried oysters. It reminds me of a family picnic where everyone gathered around sharing stories and food.
Storage Tips
Keep the remoulade refrigerated in an airtight container for up to one week. Store leftover fried oysters in a sealed container in the fridge for three days and reheat before serving. Wrap bread in plastic wrap and keep in the fridge to maintain freshness.
Ingredient Substitutions
Use chili sauce if you don’t have sriracha on hand. Swap peanut oil with any neutral oil with a high smoke point like canola or vegetable oil. For a milder spice, substitute paprika for cayenne in the oyster breading.
Serving Suggestions
Serve with crispy fries or a simple green salad to balance the richness. A cold beer or sparkling water pairs well to refresh the palate between bites.
Cultural Context
The oyster po boy originated in Louisiana as a hearty and affordable meal for workers. It showcases the region’s love for seafood and bold Cajun flavors. Making it at home brings a taste of Southern hospitality and tradition to your table.
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Commonly Asked Questions
- → What kind of oysters are best for po boys?
Fresh, plump oysters with a briny scent are ideal. Canned oysters can work but fresh gives the best texture and flavor.
- → What is remoulade made of?
Remoulade typically includes mayonnaise, mustard, horseradish, Worcestershire, garlic, jalapeno, and seasonings like Creole spice and cayenne.
- → Can I prepare the oysters in advance?
Yes, fry the oysters and store them in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.
- → Can I use another bread instead of French rolls?
Yes, baguettes or any crusty sandwich roll work well to hold the fillings without getting soggy.
- → Is there a substitute for peanut oil?
You can use vegetable oil or any high-heat neutral oil for frying the oysters safely and effectively.