A true New Orleans classic, the fried oyster po boy stacks briny, cornmeal-crusted oysters on crusty French bread with crisp lettuce, ripe tomato, tangy pickles, and a punchy Creole remoulade. Originating from the 1920s street carts of the French Quarter, this sandwich is pure Gulf Coast comfort in every bite.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 sandwiches
Nutrition Facts
Per serving (estimated)
- 740 kcalCalories
- 38 gFat
- 8 gSaturated Fat
- 72 gCarbs
- 4 gFiber
- 6 gSugar
- 24 gProtein
- 1180 mgSodium
- 520 mgPotassium
- 180 mgCalcium
- 6 mgIron
- 10 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the fried oysters
- 1 pint (about 16 oz) fresh shucked oysters, drained
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying (about 2 inches depth)
For the Creole remoulade sauce
- 3/4 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- 2 tablespoons finely diced dill pickles
- 1 tablespoon capers, drained and chopped
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (Crystal or Tabasco)
- 1/2 teaspoon smoked paprika
For assembly
- 4 (8-inch) pieces of New Orleans-style French bread, split
- 1 cup shredded iceberg lettuce
- 1 large tomato, sliced into 8 rounds
- 16 thin dill pickle chips
- Crystal hot sauce, to taste
- 1 tablespoon melted butter, for brushing
Directions
- Make the remoulade: Whisk together mayonnaise, Creole mustard, pickles, capers, garlic, lemon juice, hot sauce, and smoked paprika in a small bowl. Cover and refrigerate until ready to use, at least 15 minutes to let the flavors meld.
- Place the drained oysters in a bowl and pour the buttermilk over them. Let them soak while you prepare the breading and oil.
- In a wide shallow bowl, whisk together the cornmeal, flour, Creole seasoning, paprika, and cayenne. Heat about 2 inches of vegetable oil in a heavy Dutch oven or deep skillet to 365°F (185°C).
- Working in batches, lift oysters from the buttermilk, let excess drip off, and dredge thoroughly in the seasoned cornmeal mixture, pressing gently so the coating adheres. Fry 6 to 8 oysters at a time for 2 to 3 minutes, until deep golden and crisp. Transfer to a wire rack set over a sheet pan and season immediately with a pinch of salt.
- Brush the cut sides of the French bread with melted butter and toast on a griddle or in a 400°F oven for 3 to 4 minutes until lightly golden and crisp at the edges.
- To build each sandwich, spread a generous layer of remoulade on the bottom half of the toasted bread. Pile on shredded lettuce, tomato slices, and pickle chips, then top with a heap of hot fried oysters.
- Drizzle with hot sauce if desired, close the sandwich, and press gently. Slice on the diagonal and serve immediately with extra remoulade on the side and a handful of Zapp's chips.
Cook’s Notes
- Always use the freshest oysters you can find; their briny liquor is the soul of the sandwich. Save it and stir a spoonful into the remoulade.
- Maintain oil temperature between 360 and 370°F; cooler oil makes greasy oysters, hotter oil burns the cornmeal coating before the oyster cooks through.
- For an authentic touch, use proper New Orleans French bread from Leidenheimer's if available, with its signature crisp crust and airy crumb.
- Letting the assembled sandwich rest for 1 to 2 minutes before cutting lets the remoulade soak into the bread without making it soggy.
- A thin swipe of butter on the toasted bread creates a slight barrier that helps prevent sogginess from the sauce and tomato.
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