Oyster Po'boy Recipe

Prep oysters

Drain shucked oysters in a fine sieve or paper towel for 5 minutes to remove excess liquid; pat gently if needed. Keep cold until ready to bread.

Make dry mix

In a shallow bowl or rimmed plate combine all-purpose flour, cornstarch, cornmeal, baking powder, kosher salt, black pepper, and cayenne. Whisk to evenly distribute.

Make wet mix

In a separate bowl whisk together buttermilk and the egg until smooth.

Bread oysters

Heat 1 inch of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Working in batches of 4–6, dredge each oyster first lightly in the dry mix (shake off excess), then dip into the buttermilk-egg, then dredge again in the dry mix, pressing lightly to adhere. Place breaded oysters on a tray while oil heats.

Fry oysters

When oil reaches 350°F (use thermometer), carefully add a single layer of breaded oysters and fry 1.5–2.5 minutes until golden and crisp, flipping once if needed. Do not overcrowd. Remove with a slotted spoon to a wire rack set over a sheet tray lined with paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

In a bowl combine mayonnaise, Dijon, Creole mustard, ketchup, horseradish, Worcestershire, hot sauce, lemon juice, paprika, chopped dill pickle, capers, and parsley. Whisk until smooth. Taste and season with salt and black pepper. Chill at least 15 minutes to marry flavors. Stir before using.

In a large bowl toss shredded green and red cabbage with chopped cilantro and sliced scallions. In a small bowl whisk lime juice, olive oil, honey, salt and pepper until combined. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

If making fresh fries, rinse cut potatoes in cold water until water runs clear to remove starch, then dry thoroughly. Heat 2 cups vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned (blanch). Remove and drain. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season with salt.

Split rolls and butter cut sides. Toast buttered sides in a hot skillet until golden, about 1–2 minutes, or place under broiler briefly. If desired, place a thin layer of shredded lettuce on the bottom half to provide a moisture barrier.

To assemble each po'boy: smear about 2 tablespoons house remoulade on both cut sides of a roll (adjust to taste). Heap 4 fried oysters per sandwich onto the bottom half. Top with a generous 1/2 cup cilantro slaw (or to taste). Close sandwich and serve immediately with lemon wedge and fries on the side.

Serve: Provide extra remoulade and hot sauce at the table. Best eaten hot so the oysters remain crisp.