Oyster Po'boy Recipe
Fried Gulf oysters, COAST AL slaw, spicy remoulade sauce, tomato, served on toasted French bread, served with house fries, pasta salad or fruit medley
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Ingredients
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Oyster Po'Boy Ingredients
Method
Cooking Directions
Prepare the Slaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, salt, and pepper. Pour the dressing over the cabbage and carrots, and mix well. Set aside to marinate.
Prepare the Oysters
In a shallow dish, combine flour, cornmeal, salt, and black pepper. In another bowl, whisk together eggs and buttermilk. Dip each oyster into the buttermilk mixture, then dredge in the flour mixture, ensuring they are well-coated.
Fry the Oysters
Heat vegetable oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the oysters in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Assemble the Po'Boy
Slice the French bread sub rolls lengthwise, leaving one side attached. Spread a generous amount of spicy remoulade sauce on the inside. Add a layer of fried oysters, top with slaw, and add slices of tomato. Close the sandwich and serve immediately.