Fried Oyster Po-boy Recipe
Indulge in our Fried Oyster Po-Boy, featuring crispy, golden-fried oysters nestled in a soft, freshly baked hoagie roll. Topped with zesty remoulade and crunchy lettuce, this mouthwatering sandwich captures the essence of New Orleans with every bite. Perfectly seasoned and bursting with flavor, it's a delicious coastal delight that will transport your taste buds straight to the bayou.
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Ingredients
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Fried Oyster Po-Boy Ingredients
Method
Preparation Directions
- 1
Prepare the Oysters
Rinse the fresh oysters under cold water and drain them. Place the oysters in a bowl and cover them with buttermilk. Let them soak for about 30 minutes.
- 2
Mix the Coating
In a separate bowl, mix together the flour, cornmeal, Cajun seasoning, salt, and black pepper.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Oysters
Remove the oysters from the buttermilk, letting excess liquid drip off. Dredge each oyster in the flour mixture, ensuring they are well-coated.
- 5
Fry the Oysters
Carefully place the coated oysters into the hot oil and fry them in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 6
Assemble the Po-Boys
Slice the French bread rolls lengthwise. Spread a generous amount of remoulade sauce on each side. Layer in the fried oysters, lettuce leaves, and tomato slices.
- 7
Serve
Serve immediately while hot, with extra remoulade sauce on the side.
