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Crispy Oyster Po Boy Recipe with Easy Zesty Remoulade Sauce

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A crunchy, tangy, and flavorful Louisiana-style sandwich featuring crispy fried oysters and a zesty remoulade sauce, perfect for casual gatherings and quick meals.

Ingredients

Scale
  • 1 pint fresh oysters, shucked and drained
  • 1 cup cornmeal (preferably stone-ground)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup buttermilk
  • Vegetable oil for frying (enough to fill pan 2-3 inches deep; peanut or canola oil recommended)
  • 4 French bread or hoagie rolls, crusty outside and soft inside
  • For the Zesty Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground black pepper, to taste
  • Vegetables for topping: shredded iceberg lettuce, sliced tomatoes, pickles
  • Optional: thinly sliced red onion or jalapeños

Instructions

  1. Rinse the shucked oysters gently under cold water and pat dry with paper towels.
  2. In a small bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, lemon juice, Worcestershire sauce, hot sauce, minced garlic, and chopped parsley. Season with salt and pepper. Cover and refrigerate until ready to use.
  3. Set up three shallow bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with cornmeal.
  4. Dredge each oyster in flour, shaking off excess, then dip into the egg and buttermilk mixture, and coat thoroughly with cornmeal. Place coated oysters on a plate or tray.
  5. Pour oil into a deep frying pan or Dutch oven, filling it 2-3 inches deep. Heat to 360°F (182°C) and maintain temperature with a thermometer.
  6. Fry oysters in batches for 2-3 minutes or until golden brown and crispy, flipping once if needed. Remove with tongs or slotted spoon and drain on paper towels or wire rack.
  7. Slice the French bread rolls lengthwise, leaving a hinge. Toast lightly if desired.
  8. Layer shredded lettuce, tomato slices, and pickles inside each roll.
  9. Spoon a generous amount of remoulade sauce onto the bread, then pile on the crispy oysters. Add extra sauce on top if desired.
  10. Serve immediately while oysters are still crisp and warm.

Notes

Maintain oil temperature between 350°F and 375°F to ensure crispy coating and moist oysters. Drain fried oysters on a wire rack to prevent sogginess. Make remoulade sauce at least 30 minutes ahead for best flavor. Toast bread to prevent sogginess. For gluten-free, use almond or gluten-free flour and substitute bread with gluten-free rolls or lettuce wraps. Air-frying is a healthier alternative.

Nutrition

Keywords: crispy oyster po boy, oyster sandwich, remoulade sauce, fried oysters, Louisiana po boy, seafood sandwich, Southern cuisine

Find it online: https://magnetmeal.com/crispy-oyster-po-boy-recipe-with-easy-zesty-remoulade-sauce/