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OYSTER PO’ BOY

Ingredients

  • 24 medium to large oysters, shucked
  • 2 C buttermilk
  • 1 1/4 C white cornmeal
  • 3/4 C AP flour
  • 1 TBLS cajun seasoning
  • 1 tsp kosher salt
  • oil for frying
  • 1 1/2 C shredded lettuce
  • 6 sliced tomatoes
  • pickles, optional
  • lemon wedges, for garnish
  • FOR THE REMOULADE SAUCE:
  • 1 C mayo
  • 1 garlic clove, minced
  • 1 TBLS fresh parsley, chopped
  • few dashes of hot sauce
  • 1 tsp Worcestershire sauce
  • 2 TBLS ketchup
  • 2 TBLS stone ground mustard
  • 1/2 tsp black pepper
  • 2 tsp capers, chopped
  • 1 tsp paprika
  • juice of 1/2 lemon
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By now, I am sure you all are aware of my love for oysters. My Oysters Rockefeller recipe is one of my favorites, and loved by anyone who has tried them. As I am continuing to add recipe ideas to my What’s For Lent? blog, I realized that I did not have a recipe for a Louisiana favorite, an Oyster Po’ Boy. However, I did have one for the most amazing Southern Fried Oysters. So, I decided to use those to create one fabulous sandwich that can be enjoyed for lunch and/or dinner.

The key to make the most perfect Oyster Po’ Boy is to marry a super crunchy fried oyster with the most perfect hoagie roll. One that has a bit of texture on the outside with a soft and tender center. Traditionally, Po’ Boys are topped with fresh lettuce, sliced tomatoes, pickles and mayonnaise. Do not be stingy with the fried oysters. Pile them high on top the roll. Plan on six to eight fried oysters per sandwich. This recipe will yield three servings with a few extra oysters to enjoy as an appetizer.

Most grocery stores and local fish markets typically carry shucked oysters. If you cannot locate shucked oysters, buy oysters in the shell and shuck them yourself. Alternatively, have you local fishmonger do so for you. For this recipe, you are looking for medium to large sized oysters. Blue points, levains, and/or gulf oysters will work perfectly.

Naturally, I created a short video for Tiktok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

an oyster po'boy sitting on a wooden board with a red checked piece of parchment paper

HOW TO MAKE AN OYSTER PO’ BOY

More than likely, shucked oysters will be housed in their liquor. It is important to rinse this off prior to use. Place the oysters in a bowl with the buttermilk. Allow to soak as you are preparing the rest of the dredging station.

Heat to 375°, enough of the oil in a cast iron pot or pan, to cover the oysters. I am in love with this deep cast iron pot from Lodge. Click here to purchase.

In a separate bowl, combine the flour, white cornmeal, cajun seasoning, and kosher salt. Transfer the oysters from the buttermilk to the flour mixture. Fully coat. Double dip, if you want. I always do! As you finish coating each oyster, transfer them to a baking rack coated with non-stick spray. This allows the coating to dry just a touch.

coated shucked oysters coated and drying on a baking rack for oyster po' boy

While the oysters are drying. Combine all of the ingredients for the remoulade sauce. Reserve in fridge.

Once the oil is heated, drop in about five to six oysters. The oysters will fry rather quickly. As soon as they turn a nice golden brown, remove with a slotted spoon onto paper towels to drain any excess oil. The fry should take only one to two minutes. If you notice the oil is starting to “sludge” up, you may have to change after a few batches.

two fried oysters sitting on top of a slotted spoon

TO FINISH AND SERVE THE OYSTER PO’ BOY

It’s best to serve immediately. Grab your rolls. Place a generous amount of shredded lettuce. Top with sliced tomato. Pile on those gorgeous southern fried oysters. Drizzle with the homemade remoulade sauce. In my opinion, if you are using the sauce, there really is no need for pickles. Hence, why I left them out. Feel free to make this Oyster Po’ Boy more traditional and add them. Serve with a side of Homemade Potato Chips or my Shoestring Fries. ENJOY!!!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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