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Crispy Oyster Po Boy Recipe with Easy Tangy Remoulade Sauce

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A crunchy, tangy, and satisfying sandwich featuring crispy fried oysters coated in cornmeal and a homemade tangy remoulade sauce, perfect for casual gatherings or a comforting meal.

Ingredients

  • Fresh shucked oysters (about 1 pint or 300g / approximately 2 cups)
  • Buttermilk (1 cup / 240ml)
  • All-purpose flour (1 cup / 120g)
  • Cornmeal (1 cup / 130g)
  • Old Bay seasoning (1 tsp)
  • Salt and black pepper to taste
  • Vegetable oil (for frying, enough for 2-inch deep skillet fry)
  • Mayonnaise (½ cup / 120g)
  • Dijon mustard (1 tbsp)
  • Capers, finely chopped (1 tbsp)
  • Pickle relish (1 tbsp)
  • Garlic, minced (1 clove)
  • Hot sauce (1 tsp or to taste)
  • Lemon juice (1 tbsp)
  • Smoked paprika (½ tsp)
  • French bread or hoagie rolls (4 pieces, about 6 inches each)
  • Shredded iceberg lettuce (1 cup / 30g)
  • Tomato slices (1 medium tomato)
  • Pickles, sliced (optional)

Instructions

  1. Rinse the fresh oysters gently under cold water and pat dry with paper towels. Keep them cold until frying.
  2. In a mixing bowl, combine mayonnaise, Dijon mustard, finely chopped capers, pickle relish, minced garlic, hot sauce, fresh lemon juice, smoked paprika, and salt and pepper to taste. Whisk until smooth and chill in the fridge.
  3. Set up three shallow bowls: one with all-purpose flour seasoned lightly with salt and pepper, one with buttermilk, and one with a mixture of cornmeal and Old Bay seasoning.
  4. Dredge each oyster in the flour, then dip into the buttermilk, and finally coat with the cornmeal mixture. Place coated oysters on a clean plate.
  5. Pour vegetable oil into a cast iron skillet to about 2 inches deep and heat over medium-high until it reaches 350°F (175°C).
  6. Fry oysters in batches (6-8 at a time) without crowding for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon or spider strainer and drain on paper towels.
  7. Slice French bread or hoagie rolls lengthwise but not all the way through. Toast lightly if desired. Layer shredded iceberg lettuce, tomato slices, and pickles on the bottom half.
  8. Spread a generous spoonful of remoulade sauce on both sides of the bread. Pile on the crispy oysters and close the sandwich gently.
  9. Serve immediately with extra remoulade sauce on the side and optional crunchy chips or pickle spears.

Notes

Keep oil temperature steady at 350°F for best crispness. Do not overcrowd the pan when frying. Pat oysters dry before coating to help the dredge stick. Assemble sandwiches just before serving to avoid soggy bread. Remoulade sauce can be made ahead and tastes better after a few hours. For gluten-free, use almond flour or gluten-free cornmeal. For vegetarian, substitute oysters with fried oyster mushrooms.

Nutrition

Keywords: Crispy Oyster Po Boy, remoulade sauce, fried oysters, Southern sandwich, Cajun recipe, seafood sandwich, easy dinner, comfort food

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