Oyster Po Boy Recipe

Rinse the shucked oysters gently in cold water and drain in a colander. Pat them lightly dry with paper towels — they should still be a bit moist.

In a bowl, combine buttermilk, 1 tablespoon hot sauce and 1/2 teaspoon sea salt. Add oysters, toss to coat, and refrigerate for 20–30 minutes. This tenderizes and flavors the oysters.

Set up a breading station: one shallow bowl with the flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, black pepper and 1 teaspoon salt — whisk to combine; a second bowl with the beaten eggs; and a third bowl empty for the dredged oysters.

Heat 3 to 4 cups of vegetable oil in a heavy skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle immediately.

Working in small batches to avoid crowding, remove oysters from the buttermilk, letting excess drip back into the bowl. Dredge each oyster first in the flour mixture, then in the beaten eggs, then back in the flour mixture for a double coat (press the coating to adhere). Place dredged oysters on a wire rack.

Fry oysters in batches for 2–3 minutes until golden brown and crispy, turning once. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season lightly with salt. Maintain oil temperature between 325–350°F by adjusting heat; don’t overcrowd the pan.

While oysters marinate, make the remoulade: in a small bowl combine mayonnaise, Dijon and Creole mustards, horseradish, lemon juice, Worcestershire, hot sauce, paprika, chopped cornichons, shallot and parsley. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill until assembly.

Lightly toast rolls cut-side up on a skillet or under a broiler, brushing the cut sides with softened butter. Toast until golden and warm, about 1–2 minutes.

Spread about 1 to 1 1/2 tablespoons remoulade on the bottom half of each roll and optionally a thin layer on the top half.

Pile shredded lettuce onto the bottom half, add 6 fried oysters per sandwich (or distribute evenly), then top with 2–3 tomato slices. Add extra hot sauce if desired and squeeze a little lemon over the oysters.

Close the sandwich, press gently, cut in half if desired, and serve immediately with lemon wedges on the side.