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Oyster Po’ Boy

Oyster Po’ Boy
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The Oyster Po’ Boy is a classic Southern sandwich combining crispy fried oysters with fresh, crisp vegetables and a zesty remoulade sauce, served on soft French bread. This recipe delivers bold flavors, delightful textures, and is easy to customize, making it perfect for gatherings or a satisfying meal at home.

Ingredients

Scale

Oysters and Coating

  • 12 fresh medium-sized oysters, shucked and patted dry
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Oil for frying (such as peanut or vegetable oil), enough for deep frying

Bread and Vegetables

  • 1 French bread loaf or baguette, soft inside with crisp crust
  • 1 cup crisp lettuce, washed and shredded
  • 2 medium ripe tomatoes, sliced
  • ½ cup pickles, sliced

Sauce

  • ½ cup remoulade sauce or zesty sauce (store-bought or homemade)

Seasonings for Sauce (Optional for Homemade Remoulade)

  • Mayonnaise
  • Mustard
  • Horseradish
  • Spices (paprika, cayenne, black pepper)

Instructions

  1. Prepare the oysters: Rinse oysters thoroughly under cold water. Pat them dry with paper towels to ensure the coating sticks properly.
  2. Make the dredging mixture: In a shallow bowl, mix together the flour, cornmeal, salt, pepper, paprika, and cayenne pepper for a flavorful and crispy coating.
  3. Coat the oysters: Dredge each oyster in the flour mixture, making sure it is evenly coated. Place coated oysters on a plate and let them rest briefly.
  4. Fry the oysters: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry oysters in small batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
  5. Prepare the bread and toppings: Slice the French bread lengthwise, keeping the halves hinged. Toast lightly for added crunch. Layer with fresh lettuce, tomato slices, and pickles.
  6. Add the sauce and assemble: Spread a generous amount of remoulade or zesty sauce on both sides of the bread. Pile the crispy fried oysters on top, close the sandwich, and serve immediately.

Notes

  • Use only fresh oysters for the best taste and texture.
  • Fry oysters in small batches to maintain oil temperature and ensure crispiness.
  • Make your own remoulade with mayo, mustard, horseradish, and spices for a personalized flavor.
  • Drain fried oysters on paper towels to prevent sogginess in the sandwich.
  • Lightly toast bread to add crunch and avoid sogginess.

Nutrition

Keywords: Oyster Po' Boy, Southern sandwich, fried oysters, seafood sandwich, remoulade sauce, crispy sandwich, Southern comfort food

Find it online: https://ninagourmet.com/oyster-po-boy/