Oyster Po'boy Recipe

Combine remoulade

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 2 tablespoons pickle relish, 1 finely minced jalapeño, 1 teaspoon fresh lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon paprika, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust heat or acidity. Refrigerate while preparing the rest; brings flavors together for 15–30 minutes.

Cut the scrubbed russet potatoes into 1/4–1/2 inch sticks. Place cut potatoes in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with towels.

Pour oil into a deep heavy pot or deep-fryer and heat to 325°F (163°C). Fry the potatoes in batches 3–4 minutes per batch until soft but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Keep warm in a single layer in a low oven (200°F/95°C) if needed.

Pat the shucked oysters dry with paper towels and place in a bowl. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper and a pinch of cayenne.

Set up a breading station: in one shallow bowl combine 3/4 cup all-purpose flour and 1/4 cup cornstarch with 1 teaspoon salt and 1/2 teaspoon black pepper; in a second bowl beat the 2 eggs with 2 tablespoons milk (or water) and the 1 cup buttermilk in a larger bowl; in a third shallow bowl mix 1 cup all-purpose flour, 1/2 cup cornmeal, 1/4 cup cornflour (optional), 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon cayenne.

Working in batches, dredge oysters first in the flour/cornstarch mixture (shake off excess), then dip into the egg/buttermilk mixture, then coat thoroughly in the seasoned flour-cornmeal mixture. Press the coating onto each oyster so it adheres well. Set on a tray while heating oil.

Heat oil in a deep pot or deep-fryer to 350–360°F (175–180°C). Use enough oil to allow oysters to float free (3–4 inches). Fry oysters in small batches (6–8 at a time) for 2–3 minutes until golden brown and crisp. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Lightly season with a pinch of salt immediately.

If the oil temperature drops too low, let it return to 350–360°F before adding the next batch to ensure even crisping.

Split the hoagie rolls lengthwise but not all the way through and butter the cut sides with 2 tablespoons unsalted butter (about 1/2 tablespoon per roll). Toast the rolls butter-side down in a skillet over medium heat until golden and warm, about 1–2 minutes.

Spread about 2 tablespoons of jalapeño remoulade on the bottom half of each toasted roll (adjust to taste). Layer torn lettuce (about 1/2 cup per sandwich) and 2–3 tomato slices across the lettuce.

Divide the fried oysters evenly among the 4 rolls (about 6 oysters per sandwich), piling them so each bite has multiple oysters. Drizzle a little more remoulade on top if desired and add optional sliced pickles.

Close sandwiches, serve immediately with a generous portion of hand-cut fries on the side and additional remoulade for dipping.