Chicken Fried Oyster Po'boy Recipe
Bacon, Lettuce, Tomato, Spicy Remoulade, Toasted French Baquette, House Fries
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Ingredients
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For the Chicken Fried Oysters
For the Spicy Remoulade
For the Po'Boy Assembly
Method
For the Chicken Fried Oysters
- 1
Prepare the Oysters
Rinse the fresh oysters under cold water and pat them dry with paper towels.
- 2
Marinate in Buttermilk
Place the oysters in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Prepare the Breading
In a shallow dish, combine flour, cornmeal, paprika, salt, black pepper, and cayenne pepper.
- 4
Bread the Oysters
Remove oysters from the buttermilk, allowing excess to drip off. Dredge each oyster in the flour mixture and set aside.
- 5
Fry the Oysters
In a deep skillet or fryer, heat vegetable oil over medium-high heat. Once hot, fry the oysters in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
For the Spicy Remoulade
- 6
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, and lemon juice.
- 7
Season to Taste
Add salt to taste and mix until well combined. Refrigerate until ready to use.
For the Po'Boy Assembly
- 8
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
- 9
Slice the Baguette
Slice the French baguette in half lengthwise, but not all the way through, leaving a hinge.
- 10
Assemble the Po'Boy
Spread a generous amount of spicy remoulade on both sides of the baguette. Layer with lettuce, slices of tomato, fried oysters, and crispy bacon.
- 11
Serve with Fries
Cut the Po'Boy in half and serve with house fries on the side.