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Taste the soul of New Orleans with this classic sandwich. Crispy, briny fried oysters are piled high on crusty French bread with shredded lettuce, juicy tomatoes, and a zesty, creamy remoulade sauce.
Prepare the Remoulade Sauce
Set Up Dredging Station and Prep Bread
Heat the Frying Oil
Taste the soul of New Orleans with this classic sandwich. Crispy, briny fried oysters are piled high on crusty French bread with shredded lettuce, juicy tomatoes, and a zesty, creamy remoulade sauce.
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 1384.08 calories per serving with 32.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Dredge and Fry the Oysters
Assemble and Serve the Po'boys
This recipe works perfectly with medium-to-large shrimp for a classic Shrimp Po'boy. You can also use catfish fillets cut into strips.
Add 1/2 teaspoon of cayenne pepper to the flour mixture for an extra kick of heat. You can also add more hot sauce to the remoulade.
If you don't have Creole mustard, you can use a mix of Dijon and whole-grain mustard. For a different flavor profile, try a spicy mayonnaise or a classic tartar sauce.
For a lighter version, skip the frying. Season the oysters with blackening seasoning and quickly pan-sear them in a hot cast-iron skillet until cooked through.
Oysters are one of the best dietary sources of zinc, a mineral crucial for immune system function, wound healing, and cell growth.
This dish provides a significant amount of Vitamin B12 from the oysters, which is essential for nerve function and the formation of red blood cells.
The oysters provide a complete protein source, containing all the essential amino acids necessary for building and repairing tissues in the body.
A typical homemade Fried Oyster Po'boy can have between 700 to 900 calories, depending on the size of the bread, the amount of oil absorbed, and the quantity of remoulade sauce used.
A Fried Oyster Po'boy is an indulgent dish and not typically considered 'healthy' due to being deep-fried and served on white bread with a mayonnaise-based sauce. However, oysters themselves are nutritious. It's best enjoyed as an occasional treat.
Authentic New Orleans po'boys use a specific type of French bread that is very crusty on the outside with a light, fluffy interior. If you can't find that, use the freshest, crustiest French baguette you can find.
To ensure the breading sticks, make sure the oysters are patted dry before the first dredge. Also, press the final flour coating gently onto the oyster. Let the coated oysters rest for a minute before frying to help the coating set.
You can make the remoulade sauce up to 3 days in advance; in fact, it tastes better when the flavors have time to meld. The vegetables can be prepped a few hours ahead. However, the oysters must be fried and served immediately for best results.
Yes, you can use an air fryer for a lighter version. After dredging, spray the oysters with cooking oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through. They won't be as crispy as deep-fried, but it's a good alternative.
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