Oyster Po'boy Recipe

Prep oysters

Place shucked oysters in a bowl and gently blot dry with paper towels to remove excess liquid. Transfer oysters to a shallow dish.

Buttermilk soak

In a medium bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Pour over oysters, cover, and refrigerate for 10–15 minutes to help the coating adhere and to impart flavor.

Make dredge

In a shallow wide bowl or rimmed plate whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper until evenly combined.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily.

Dredge and fry

Working in batches to avoid crowding, remove a few oysters from the buttermilk, letting excess drip back into the bowl, then dredge thoroughly in the flour mixture, pressing gently so the coating adheres. Shake off excess and carefully lower into the hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes, turning once if necessary. Remove to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining oysters.

Finish oysters

When all oysters are fried, taste one and adjust seasoning if desired (a light sprinkle of salt). Keep warm until ready to assemble sandwiches.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1 teaspoon finely chopped capers, 1 tablespoon finely minced green onion, 1/2 teaspoon paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

Rest

Cover and refrigerate for at least 15 minutes (or up to 2 hours) to let flavors meld. Taste before using and adjust lemon, salt or hot sauce to preference.

Toast rolls (optional)

If you like your rolls toasted, spread the cut sides lightly with the 2 tablespoons butter and place face down on a hot griddle or skillet over medium heat until golden, 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Assemble

Spread about 1 to 1 1/2 tablespoons of remoulade sauce on the inside of each roll (both top and bottom if desired). Layer 2 leaves of lettuce on the bottom half, add 3–4 fried oysters (about 6 oysters for a larger appetite — adjust to fill roll), top with tomato slices and 2 pickle slices. Season tomatoes lightly with the remaining 1/4 tsp salt and 1/4 tsp pepper. Place remaining oysters on top and spread a bit more remoulade on the top half of the roll if you like extra sauce.

Serve

Close the sandwich, press gently, and serve immediately with lemon wedges on the side for squeezing. Provide extra remoulade for dipping. Serve with fries or potato salad if desired.