Fried Oyster Po'boy

Instructions

1. 1

   Prepare the Remoulade Sauce

   • In a medium bowl, whisk together the mayonnaise, Creole mustard, lemon juice, hot sauce, and minced garlic.
   • Season to taste with salt and pepper. Mix until smooth and well combined.
   • Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld together.
2. 2

   Set Up Dredging Station and Prep Bread

   • In a wide, shallow dish, combine the all-purpose flour, yellow cornmeal, Cajun seasoning, 1 tsp salt, and 0.5 tsp black pepper. Whisk to combine.
   • Pour the buttermilk into a second shallow dish.
   • Cut the French bread loaf into four equal 6-inch sections. Slice each section lengthwise, leaving one side hinged like a book.
   • Optional: Lightly butter and toast the cut sides of the bread on a griddle or in a pan for extra flavor and to prevent sogginess.
3. 3

   Heat the Frying Oil

   • Pour vegetable oil into a large Dutch oven or heavy-bottomed pot to a depth of at least 2 inches.
   • Heat the oil over medium-high heat until a deep-fry thermometer registers 360°F (182°C). Maintaining this temperature is key for crispy, non-greasy oysters.
4. 4

   Dredge and Fry the Oysters

   • While the oil heats, begin dredging the oysters. Working in batches of 4-5 to avoid overcrowding, take the well-drained oysters and toss them in the flour mixture to coat.
   • Shake off the excess flour, then dip them into the buttermilk, ensuring they are fully submerged.
   • Lift the oysters from the buttermilk, allowing excess to drip off, and return them to the flour mixture for a final, generous coating. Pat gently to help it adhere.
   • Carefully place the coated oysters into the hot oil. Fry for 2-3 minutes, turning once, until they are deep golden brown, crispy, and have floated to the surface.
   • Using a spider strainer or slotted spoon, remove the oysters from the oil and transfer them to a wire rack to drain. Do not place them on paper towels, which can make them steam and lose crispiness. Repeat with the remaining oysters.
5. 5

   Assemble and Serve the Po'boys

   • Retrieve the remoulade from the refrigerator. Generously spread the sauce on both cut sides of each section of bread.
   • On the bottom half of the bread, layer the dill pickle slices, shredded lettuce, and tomato slices.
   • Pile the hot, crispy fried oysters on top of the vegetables.
   • Close the sandwich, press down gently, and serve immediately for the best taste and texture.