Seafood Po'boy Recipe

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp chopped scallion, 1 tbsp chopped parsley, 1 tsp prepared horseradish, 1 tsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1 tsp chopped capers, 1 tsp Creole mustard, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth and evenly combined.

Taste and adjust seasoning — add more hot sauce, lemon, or salt as needed. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Choose your seafood

Decide whether to use shrimp, oysters, or a combination. Pat the seafood dry with paper towels. If using shrimp, ensure they are deveined and tails removed.

Set up a standard dredging station: one shallow bowl with 1.25 cups flour mixed with 1/4 cup cornstarch, 2 tsp Creole seasoning, 1 tsp salt and 1/2 tsp black pepper; a second bowl with 2 eggs beaten with 1/2 cup buttermilk; a third bowl with 1/2 cup fine breadcrumbs or panko (lightly seasoned if desired with a pinch of salt and pepper).

Heat 3–4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil until a 1-inch cube of bread browns in about 45–60 seconds.

Working in small batches (to avoid crowding), dredge each piece of seafood in the flour mixture, tap off excess, dip into the egg-buttermilk mixture, then coat in breadcrumbs. For extra-crispy double-coat: after breadcrumbs, dip again briefly in egg mixture and re-coat in flour mixture or breadcrumbs.

Gently lower pieces into the hot oil and fry until golden brown and cooked through: shrimp 2–3 minutes, oysters 2–3 minutes depending on size. Maintain oil temperature around 325–350°F (160–175°C). Use a slotted spoon to transfer fried seafood to a wire rack set over a baking sheet; sprinkle lightly with salt immediately. Keep finished batches warm in a 200°F (95°C) oven while you finish remaining seafood.

If frying both shrimp and oysters, fry oysters first (they cook quickly) or fry similar-sized pieces together for even cooking.

Preheat oven broiler or a skillet. Split hoagie rolls and brush cut sides lightly with softened butter (about 1/2 tsp per side). Toast cut side under broiler 1–2 minutes or in a skillet over medium heat until golden and crisp — watch closely to avoid burning.

Spread about 1.5–2 tbsp of remoulade on the bottom half of each toasted roll and 1 tsp on the top half for balance.

Layer about 1/2 cup shredded lettuce on the sauced bottom half, then 2–3 tomato slices per sandwich (season tomatoes lightly with salt and pepper if desired).

Pile 4–6 fried shrimp or 6–8 fried oysters (or combination) on top of the lettuce and tomato. Add sliced pickles if using. Spoon an additional 1–2 tbsp remoulade over the seafood for extra flavor.

Close the sandwich, press gently, and serve immediately with lemon wedges on the side for squeezing over the seafood.