Oyster Po Boy Recipe

Pat oysters dry with paper towels and transfer to a medium bowl.

Stir together 1.5 cups flour, 1/2 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, and 1/2 tsp garlic powder in a shallow bowl or dish to make the batter dry base.

Whisk buttermilk with 1 tbs hot sauce (if using) in a separate bowl. Add oysters to the buttermilk mixture and let them sit 10–15 minutes to marinate and help batter adhere.

While oysters marinate, heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Use enough oil to give the oysters room to float while frying (about 3–4 inches depth).

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/4 tsp cayenne in a wide shallow bowl to create the dredge mix.

Set up a dredge station: bowl with oysters in buttermilk, bowl with dredge mix, and a tray lined with a wire rack or paper towels for draining fried oysters.

Remove oysters one at a time from buttermilk, allowing excess to drip, then toss in dredge mix to coat completely. Shake off excess flour and set on the rack while oil finishes heating.

When oil reaches 350°F (175°C), gently lower oysters in small batches (4–6 at a time depending on pot size) into the hot oil using a slotted spoon or spider. Do not overcrowd.

Fry until golden brown and crisp, about 2.5–3.5 minutes per batch. Maintain oil temperature between 325–350°F by adjusting heat between batches.

Transfer fried oysters to the wire rack or paper towel-lined tray and immediately season lightly with a pinch of kosher salt.

While oysters fry, make the aioli: in a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tbs lemon juice, 1/2 tsp Creole or Dijon mustard, 1/2 tsp Worcestershire, 1 tsp Crystal hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste-adjust for acidity or heat.

If you prefer a thinner spread, whisk in 1–2 tsp water or extra lemon juice to reach desired consistency.

Warm the sandwich rolls briefly in a 350°F (175°C) oven for 3–4 minutes or on a hot griddle until slightly toasty but still soft.

Split each roll without cutting all the way through. Spread about 1.5 tbs aioli on the bottom half and 1 tbs on the top half of each roll.

Place a layer of shredded iceberg lettuce (about 3/4 cup) along the bottom of each roll, then add 3–6 fried oysters per sandwich (depending on roll length and oyster size).

Top oysters with 2–3 tomato slices per sandwich, season tomatoes lightly with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, and drizzle or dot a little extra Crystal hot sauce (about 1/2 tsp) if desired.

Close sandwiches, serve immediately with lemon wedges and extra Crystal hot sauce on the side.