Crispy Oyster Po'Boy
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- Serves 4
- Cooks in 35 mins (20m prep + 15m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
oyster po'boy
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a shallow dish, combine buttermilk and Cajun seasoning.
- 2.Add the drained oysters to the buttermilk mixture and let them soak for 10 minutes.
- 3.In a separate shallow dish, mix together cornmeal and flour.
- 4.Dredge the oysters in the cornmeal mixture, pressing gently to adhere.
- 5.Heat vegetable oil in a large skillet over medium-high heat.
- 6.Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per side.
- 7.Transfer the fried oysters to a paper towel-lined plate to drain excess oil.
- 8.In a small bowl, mix together mayonnaise, pickle relish, and hot sauce to make the remoulade sauce.
- 9.Spread the remoulade sauce on the sliced baguettes.
- 10.Layer shredded lettuce, sliced tomatoes, red onions, and fried oysters on the bottom half of each baguette.
- 11.Close the sandwiches with the top halves of the baguettes.
- 12.Serve the crispy oyster po'boys immediately and enjoy!
lightbulb_outline Tips
- Make sure the oysters are well-drained before soaking them in buttermilk.
- For extra crunch, you can double coat the oysters by dipping them in buttermilk and cornmeal mixture twice.
- Feel free to adjust the amount of Cajun seasoning and hot sauce according to your spice preference.
- Serve the po'boys with a side of coleslaw or sweet potato fries for a complete meal.