Fried Oyster Po'boy

1. 1
   mix · ~3 min

   Make the remoulade sauce.

   1.Combine mayonnaise, Dijon mustard, pickle relish, lemon juice, paprika, a pinch of black pepper, and hot sauce in a small bowl.

   2.Whisk until smooth and well blended.

   3.Cover and refrigerate until assembly.

   TIPMake the remoulade up to a day ahead — the flavors meld and deepen overnight.
2. 2
   prep · ~5 min

   Set up the breading station and prep oysters.

   1.Drain shucked oysters and pat dry with paper towels.

   2.Whisk buttermilk with hot sauce in a medium bowl.

   3.In a separate bowl, whisk flour, cornmeal, salt, black pepper, and cayenne.

   4.Line a baking sheet with parchment for holding the breaded oysters.
3. 3
   prep · ~8 min

   Bread the oysters.

   1.Add oysters to the buttermilk mixture and let soak for 2 minutes.

   2.Lift oysters one at a time, letting excess drip off, and toss in the seasoned flour-cornmeal mix.

   3.Press the coating gently to help it stick, then place on the lined sheet.

   4.Let breaded oysters rest 5 minutes while the oil heats.

   TIPDon't skip the rest — it helps the coating set so it won't fall off in the oil.
4. 4
   fry · ~15 min

   Fry the oysters until golden and crisp.

   1.Pour oil into a Dutch oven to a depth of 2 inches. Heat over medium-high until 350°F.

   2.Working in batches, carefully drop 6-8 oysters into the hot oil. Don't crowd the pot.

   3.Fry until deep golden brown, about 2 to 3 minutes, turning once.

   4.Transfer with tongs to a wire rack set over paper towels. Let excess oil drain.

   5.Bring oil back to 350°F between batches and fry remaining oysters.

   TIPKeep the oil between 340°F and 360°F — too cool and the oysters soak up grease, too hot and the crust burns before the center heats through.
5. 5
   assemble · ~4 min

   Assemble the po'boys.

   1.Cut the French bread loaf crosswise into 4 equal portions. Split each piece lengthwise without cutting through.

   2.Spread a generous spoonful of remoulade on both inner sides of the bread.

   3.Layer the bottom with lettuce leaves, 2 tomato slices, and pickle spears.

   4.Arrange 6 hot fried oysters on top of the vegetables in each sandwich.

   5.Press the top gently and serve immediately.

   TIPWarm the bread in the oven at 300°F for 5 minutes before assembling — it'll be crisp outside and pillowy inside.

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