Fried Oyster Po'boy

Name: Fried Oyster Po'boy
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: cajun
Ingredients: 24 pcs oyster (shucked, drained, medium-sized); 1 cup buttermilk; 1 tsp hot sauce (Louisiana-style); 1 cup all-purpose flour; 0.5 cup cornmeal (yellow); 0.5 tsp salt; 1 pinch black pepper; 1 pinch cayenne pepper; 4 cup oil for deep frying; 1 pcs french bread (24-inch loaf, split lengthwise and cut into 4 equal pieces); 0.5 cup mayonnaise; 1 tbsp dijon mustard; 1 tbsp pickle relish (dill); 1 tsp lemon juice; 1 pinch paprika; 8 pcs lettuce (large leaves, iceberg or romaine); 2 pcs tomato (medium, sliced into rounds); 4 pcs dill pickle (spears or sliced lengthwise)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crispy, golden-fried oysters tucked into soft, crusty French bread with tangy remoulade, crunchy pickles, and fresh lettuce and tomato. A New Orleans classic that balances creamy brininess from the oysters with zesty sauce and cool, crisp vegetables. Perfect for a casual dinner or weekend lunch with an ice-cold drink.

PREP

25m

COOK

15m

SERVES

1 PIECE

1113 cal

SERVINGS

METHOD · 5 STEPS

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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat oysters thoroughly dry before breading to help the buttermilk mixture cling evenly.
2
Let the breaded oysters rest 5 minutes before frying to set the coating and prevent it from falling off.
3
Maintain oil temperature at 350°F (175°C) between batches to ensure a crisp, non-greasy crust.
4
Fry in small batches of 6–8 oysters to keep the oil temperature stable and avoid overcrowding.
5
For extra crunch, use a wire rack to drain fried oysters instead of paper towels to trap steam.
6
Warm the French bread in a 300°F oven for 5 minutes before assembly for a crisp exterior and soft interior.

RECIPE VARIATIONS

Adapt it for your goals.

Grilled Oyster Po'boy

For a lighter version, grill the breaded oysters on a well-oiled grate over medium-high heat for 3–4 minutes per side instead of deep-frying. Ideal for those avoiding deep-fried foods.

Shrimp Po'boy

Substitute 1 pound of large peeled shrimp for the oysters, marinating in the buttermilk-hot sauce mixture for 15 minutes. A classic alternative for seafood lovers.

Vegan Po'boy

Replace oysters with thick slices of portobello mushroom or hearts of palm, marinated in seasoned buttermilk (use plant-based milk + lemon juice). Use vegan mayo for the remoulade. Perfect for plant-based diets.

HEALTH BENEFITS