Fried Oyster Po’Boy
I like to be generous with the oysters and the sauce, and the result is absolutely delicious perfection.
you're making mealtime meaningful.
The Po’Boy sandwich is a celebrated snack of the American South. The po’boy has a bit of an elusive origin story in New Orleans folklore, but was nonetheless known as a simple and inexpensive meal created to feed hungry workers. And, given the area’s legendary seafood, it makes sense that oysters would eventually make their way into the storied history of this humble sandwich.
I’m working on a po’boy for a backyard bash. I want something easy to make and easy to eat, although admittedly this sandwich might be a little bit on the messier side. The po’boy is very simple, just toasted French bread, meat or fish, and a creamy-savory sauce called a remoulade, but the freshness and flavor are far from simple, they’re fantastic!
Let’s start with the fresh oysters, which means it’s time to make a marinade. Buttermilk keeps the oysters nice and tender while the combination of hot sauce and cajun seasoning, corn flour, and Louisiana Fish Fry breading mix create the crispy exterior as the oysters fry in hot oil. I must admit, I absolutely love watching these bubble and pop in the hot oil as they crisp to absolute perfection.
Once I get the oysters soaking in their marinade, I start the remoulade. My remoulade is a blend of mayonnaise, mustard, pickles, and other goodies that make for a savory creamy sauce that beautifully accents the crispy-spicy oysters. Both the oysters and the remoulade thrive with more time to marinate, so a minimum of 30 minutes but longer is ideal for maximum flavor. I can also highly recommend shrimp in place of oysters here. I like the sweetness of the shrimp paired with all the heat and spice so if oysters aren’t your cup of tea, shrimp can be a great alternative.
Fast forward through all of the marinating and frying and bread-toasting. It’s time to build a po’boy! I’ve got my warm toasty bread drizzled with a moderately generous amount of the remoulade and I’m also adding shredded lettuce for freshness and a cooling counterbalance to the fried oysters and the rich creamy sauce. I’m generous with the oysters and the sauce, and the result is absolutely delicious perfection.
My fried oyster po’boys are a delicious nod to the authentic experience, and are a tasty addition to the rest of my backyard bayou menu! Enjoy this beautiful po’boy alongside a Creole Coleslaw, Green Gator Gumbo, Cajun Sweet Potato Chips with Yogurt Dipping Sauce, and Strawberry Rhubarb Beignets.
Fried Oyster Po'Boy Sandwich
Yield(s): Makes 8 po'boys
15m prep time
25m cook time
you're making mealtime meaningful.
For oysters:
- 1 quart buttermilk
- 2 tablespoons hot sauce
- 20 oz. fresh shucked oysters
- 1 1/2 cups seasoned fish fry, Louisiana Fish Brand
- 1 1/2 cups corn flour (Maseca)
- 2 tablespoon cajun seasoning
- Vegetable oil, for frying
For remoulade:
- 1 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon creole mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot sauce
- 2 teaspoons capers, chopped
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, pasted
- Kosher salt and freshly cracked black pepper, to taste
For dressing:
- 4x 8in french rolls (very soft)
- 1 head lettuce, shredded thin
- 2 Beefsteak tomatoes, sliced thin
- 1 1/4 cup prepared remoulade
Preparation
- In a large glass bowl, combine buttermilk and hot sauce, then add oysters to the marinade. Let sit in marinade for at least 30 minutes in the fridge.
- Whisk together all the ingredients for the remoulade in a bowl, then season with salt and pepper. Taste for seasoning then refrigerate until ready to assemble.
- Prepare a large pot with vegetable oil and prepare one wire rack lined sheet tray, a spider strainer, and an infrared thermometer for your frying station.
- Combine fish fry, corn flour, and cajun seasoning in a large bowl. Set aside.
- Preheat the prepared pot of oil on high heat until it reaches 350°F.
- Working in batches, remove oysters out of buttermilk marinade and dredge in dry breading mix, then shake off excess and lay on a sheet tray.
- Once oil has reached temperature, fry oysters in batches until golden brown, gently shaking them once or twice and monitoring the heat of the oil to be between 340° - 360°F. Around 4 - 6 minutes for each batch.
- Place bread in a 350°F preheated oven to toast for 3 - 5 minutes or until crispy on the outside.
- Place fried oysters on a wire rack lined sheet tray and let sit in a warm oven with the door ajar until all oysters are fried and you’re ready to assemble.
- Slice toasted bread in half, top with a light spread of remoulade, then starting on the bottom some shredded lettuce, tomato slices and fried oysters. Drizzle with a couple spoonfuls of remoulade as garnish.
- Place top bun on sandwich and roll po'boy in parchment paper and slice on a bias to create even halves. Enjoy!