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descriptionMaking Mealtime Meaningful
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@idhttps://12tomatoes.com/fried-oyster-poboy/#recipe
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nameFried Oyster Po'Boy Sandwich
descriptionI like to be generous with the oysters and the sauce, and the result is absolutely delicious perfection.
urlhttps://12tomatoes.com/fried-oyster-poboy
inLanguageen-US
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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
  1. 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.
  2. 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.
  3. 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.
  4. Combine fish fry, corn flour, and cajun seasoning in a large bowl. Set aside.
  5. Preheat the prepared pot of oil on high heat until it reaches 350°F.
  6. 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.
  7. 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.
  8. Place bread in a 350°F preheated oven to toast for 3 - 5 minutes or until crispy on the outside.
  9. 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.
  10. 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.
  11. Place top bun on sandwich and roll po'boy in parchment paper and slice on a bias to create even halves. Enjoy!
I like to be generous with the oysters and the sauce, and the result is absolutely delicious perfection.
Course: Dinner

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Fried Oyster Po'Boy Sandwich

I like to be generous with the oysters and the sauce, and the result is absolutely delicious perfection.

Fried Oyster Po'Boy Sandwich

Servings: Makes 8 po'boys
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine fish fry, corn flour, and cajun seasoning in a large bowl. Set aside.
  5. Preheat the prepared pot of oil on high heat until it reaches 350°F.
  6. 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.
  7. 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.
  8. Place bread in a 350°F preheated oven to toast for 3 - 5 minutes or until crispy on the outside.
  9. 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.
  10. 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.
  11. Place top bun on sandwich and roll po'boy in parchment paper and slice on a bias to create even halves. Enjoy!