Fried Oyster Po’boy Recipe

Inspired by French Quarter

Time1h

Serves2

dressed w/cajun remoulade, lettuce, tomato

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Ingredients

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Fried Oyster Po'boy Ingredients

12 pieces fresh oysters

1 cups Buttermilk

1 cups 00 bread flour

1 cups Cornmeal

2 tbs Cajun seasoning

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tuscany sunflower oil

2 pieces French bread (sub or hoagie rolls)

1 cups shredded lettuce

1 cups sliced tomatoes

1 cups cajun remoulade

Method

Fried Oyster Po'boy Directions

Prepare the Oysters

In a bowl, soak the fresh oysters in buttermilk for at least 30 minutes to tenderize them.

Mix the Coating

In a separate bowl, combine the flour, cornmeal, cajun seasoning, salt, and black pepper.

Coat the Oysters

Remove the oysters from the buttermilk, allowing any excess to drip off. Dredge each oyster in the flour mixture, ensuring they are fully coated.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Oysters

Carefully add the coated oysters to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Assemble the Po’boys

Slice the French bread rolls in half lengthwise. Spread the cajun remoulade on the inside of each roll. Layer shredded lettuce, sliced tomatoes, and fried oysters inside the rolls.

Serve

Serve the po'boys immediately, with extra cajun remoulade on the side if desired.