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Crispy Oyster Po'Boy



  • Serves 4
  • Cooks in 35 mins (20m prep + 15m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

oyster po'boy

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a shallow dish, combine buttermilk and Cajun seasoning.
  2. 2.Add the drained oysters to the buttermilk mixture and let them soak for 10 minutes.
  3. 3.In a separate shallow dish, mix together cornmeal and flour.
  4. 4.Dredge the oysters in the cornmeal mixture, pressing gently to adhere.
  5. 5.Heat vegetable oil in a large skillet over medium-high heat.
  6. 6.Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per side.
  7. 7.Transfer the fried oysters to a paper towel-lined plate to drain excess oil.
  8. 8.In a small bowl, mix together mayonnaise, pickle relish, and hot sauce to make the remoulade sauce.
  9. 9.Spread the remoulade sauce on the sliced baguettes.
  10. 10.Layer shredded lettuce, sliced tomatoes, red onions, and fried oysters on the bottom half of each baguette.
  11. 11.Close the sandwiches with the top halves of the baguettes.
  12. 12.Serve the crispy oyster po'boys immediately and enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure the oysters are well-drained before soaking them in buttermilk.
  • chevron_rightFor extra crunch, you can double coat the oysters by dipping them in buttermilk and cornmeal mixture twice.
  • chevron_rightFeel free to adjust the amount of Cajun seasoning and hot sauce according to your spice preference.
  • chevron_rightServe the po'boys with a side of coleslaw or sweet potato fries for a complete meal.