Oyster Po-boy (3) Recipe

Prep oysters

Rinse oysters briefly in cold water and drain in a sieve. Pat dry gently with paper towels. Keep them cool while you prepare the batter and oil.

Buttermilk soak

In a bowl, whisk together 1 1/4 cups buttermilk and 1 tablespoon hot sauce. Add oysters and stir to coat. Let sit 10–15 minutes to firm and take on flavor.

Prepare dredge

In a shallow dish or pie plate, whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 1/2 tsp kosher salt and 3/4 tsp black pepper until evenly combined.

Heat oil

Pour 3 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and rise slowly without burning.

Dredge and fry

Working in batches of 6 oysters to avoid crowding, remove oysters from buttermilk (let excess drip off) and toss individually in the flour-cornmeal mixture until well coated. Shake off excess. Carefully lower oysters into hot oil with a slotted spoon or spider. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Internal centers should be plump and cooked through. Transfer to a wire rack set over a baking sheet to drain; season lightly with a pinch of salt while hot. Repeat with remaining oysters, ensuring oil returns to 350°F between batches.

While oysters are soaking or frying, make the remoulade. In a bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tablespoon lemon juice, 1/2 tsp Worcestershire, 1 tsp finely chopped capers, 1 tbsp finely chopped parsley, 1 tbsp finely chopped green onion, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning — add more lemon or hot sauce if you prefer brighter or spicier sauce. Refrigerate until assembly.

Prep rolls and toppings: Split the 3 rolls horizontally, leaving one side attached if you like (traditional). Lightly butter cut surfaces with the 2 tbsp softened butter and toast cut-side down in a skillet over medium heat 1–2 minutes until golden. Alternatively, toast under a broiler for 1–2 minutes.

Dress the rolls: Spread about 1 to 1 1/2 tablespoons remoulade on both the top and bottom of each toasted roll (adjust to taste).

Build the po' boys: On the bottom half of each roll, place a thin layer of shredded lettuce (about 1/3 cup per sandwich), a couple slices of tomato, and optional pickle slices. Mound 6 hot fried oysters onto each sandwich evenly.

Finish and serve: Drizzle a little extra remoulade over the oysters if desired, close the sandwich, and serve immediately with lemon wedges on the side for squeezing. Serve hot so the oysters remain crisp.