Oyster Po Boy Sandwich (Printable Version)
# What You'll Need:
→ For the Remoulade
01 -
1/2 cup mayonnaise
02 -
1 tablespoon sriracha or chili sauce
03 -
1 tablespoon spicy brown or Creole mustard
04 -
1 tablespoon prepared horseradish
05 -
1 teaspoon Worcestershire sauce
06 -
1 jalapeno, minced
07 -
1 small shallot, minced
08 -
1 garlic clove, minced
09 -
1 tablespoon lemon juice
10 -
1 teaspoon Creole seasoning
11 -
1/4 teaspoon cayenne pepper
12 -
Dash of hot sauce
→ For the Fried Oysters
13 -
2 cups peanut oil or vegetable oil for frying
14 -
1/2 cup cornmeal
15 -
1/4 cup cornstarch
16 -
1/2 teaspoon cayenne or paprika
17 -
1 pint fresh oysters, drained
→ For the Sandwich Assembly
18 -
4 French rolls or baguettes, halved
19 -
2 cups shredded lettuce
20 -
2 tomatoes, sliced
21 -
1/2 cup sliced pickles
# Step-by-Step Directions:
01 -
Whisk together mayonnaise, sriracha, mustard, horseradish, Worcestershire sauce, jalapeno, shallot, garlic, lemon juice, Creole seasoning, cayenne, and hot sauce in a bowl. Refrigerate until ready to use.
02 -
Combine cornmeal, cornstarch, and cayenne in a bowl. Dredge each oyster in the mixture, coating well.
03 -
Heat peanut oil in a large pot or Dutch oven. Fry oysters in batches at high heat for 3–5 minutes until golden and crispy. Drain on a wire rack or paper towels.
04 -
Slice rolls in half. Spread remoulade on the bread, then layer with fried oysters, lettuce, tomatoes, and pickles. Drizzle with additional remoulade if desired.
# Helpful Notes:
01 -
Prepare remoulade ahead and store in the refrigerator to save time. It pairs well with other seafood dishes.
02 -
Use fresh oysters with a clean briny scent. Avoid any with a strong fishy odor.
03 -
Canned oysters are a convenient alternative but fresh yields better texture.