Oyster Po’boy Recipe
Enjoy a classic Oyster Po'Boy, featuring crispy fried oysters tucked into a soft, crusty baguette, topped with fresh lettuce, tomatoes, and a zesty remoulade sauce.
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Ingredients
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Oyster Po'Boy Ingredients
Method
Cooking Directions
- 1
Prepare the oysters
In a bowl, combine the cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper.
- 2
Dredge the oysters
Dip each oyster into the buttermilk, then dredge in the cornmeal mixture, ensuring they are evenly coated.
- 3
Heat the oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until hot.
- 4
Fry the oysters
Carefully add the coated oysters to the hot oil in batches. Fry for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
- 5
Assemble the Po’Boy
Slice the French bread or hoagie rolls lengthwise. Spread mayonnaise on both sides, layer with lettuce and tomato slices, then add the fried oysters on top.
- 6
Add hot sauce
Drizzle hot sauce over the oysters to taste, then close the sandwich.
- 7
Serve
Cut the Po’Boy in half and serve immediately with extra hot sauce on the side.
