Name: Oyster Po’ Boy
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: For the remoulade sauce -; 1 1/2 cups mayonnaise -; 1/3 cup heavy cream -; 1/4 cup Creole mustard -; 3 tablespoons thinly sliced green onions -; 1 tablespoon paprika -; 2 teaspoons Cajun seasoning, such as Slap Ya Mama -; 2 teaspoons horseradish -; 1 teaspoon garlic powder -; 1 teaspoon Louisiana hot sauce -; 1 teaspoon sweet pickle relish -; For the oysters 1 cup self-rising cornmeal mix, such as White Lily1 cup all-purpose flour1 tablespoon Cajun seasoning -; 1 1/2 teaspoons kosher salt, or to taste (adjust based on the saltiness of your oysters and Cajun seasoning)1 1/2 teaspoons freshly ground black pepper2 to 3 quarts canola or vegetable oil, for frying -; 1/2 gallon (about 40) freshly shucked oysters, in liquid -; For serving French breadShredded lettuceDill picklesSliced tomatoesSliced white onions -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oyster Po’ Boy

1. For the remoulade sauce -

2. 1 1/2 cups mayonnaise -

3. 1/3 cup heavy cream -

4. 1/4 cup Creole mustard -

5. 3 tablespoons thinly sliced green onions -

6. 1 tablespoon paprika -

7. 2 teaspoons Cajun seasoning, such as Slap Ya Mama -

8. 2 teaspoons horseradish -

9. 1 teaspoon garlic powder -

10. 1 teaspoon Louisiana hot sauce -

11. 1 teaspoon sweet pickle relish -

12. For the oysters 1 cup self-rising cornmeal mix, such as White Lily1 cup all-purpose flour1 tablespoon Cajun seasoning -

13. 1 1/2 teaspoons kosher salt, or to taste (adjust based on the saltiness of your oysters and Cajun seasoning)1 1/2 teaspoons freshly ground black pepper2 to 3 quarts canola or vegetable oil, for frying -

14. 1/2 gallon (about 40) freshly shucked oysters, in liquid -

15. For serving French breadShredded lettuceDill picklesSliced tomatoesSliced white onions -

How to cook deliciously - Oyster Po’ Boy

1. Stage

Make the remoulade sauce: In a small bowl, stir together all of the remoulade sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

2. Stage

Make the cornmeal batter: In a shallow bowl, combine the cornmeal mix, flour, Cajun seasoning, salt, and pepper. Whisk to mix. Line a sheet pan with paper towels and set nearby.

3. Stage

Preheat the oil: Add enough oil to reach 2 to 3 inches up the side of a large, deep cast-iron pot or Dutch oven. You should have at least 2 to 3 inches of space above the oil to prevent it from boiling over. Heat the oil over medium-high heat to 375°F.

4. Stage

Dredge the oysters: Meanwhile, prepare the oysters. Remove a few shucked oysters from their liquid and briefly let them drip dry. Add them to the breading and toss to coat completely. Move them to a clean plate and repeat with the rest of the oysters.

5. Stage

Fry the oysters: When the oil comes up to temperature, carefully lower several of the oysters into the oil using a spider or slotted spoon. Don’t overfill the pot—the oysters should have plenty of room to cook without crowding each other. You will need to work in batches. Fry until golden brown and crisp, 3 to 4 minutes. Remove from the oil, drain, and place on the lined baking sheet. Repeat with the remaining oysters.

6. Stage

Assemble the sandwich: Split the bread in two (if needed) and spread the remoulade sauce on the top and bottom. Add the pickles and top with the fried oysters, sliced tomato, shredded lettuce, and sliced onion. Serve immediately. The remoulade sauce will keep for a week in an airtight container in the fridge. Love the recipe? Leave us stars below!