Fried Oyster Po'Boy with Remoulade

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Shellfish · pescatarian

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Ingredients

• 1 pint shucked oysters
• 1/2 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1/2 cup buttermilk
• 1/2 tbsp Creole seasoning
• 3 cups peanut oil
• 1 loaf French bread
• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1/2 tbsp capers, drained and chopped
• 1 tsp hot sauce
• 1 lemon
• 1 scallions
• 1 cup shredded iceberg lettuce
• 1 tomato
• 6 slices dill pickles

Method (tap to check — screen stays awake)

1. Whisk the mayonnaise, Creole mustard, capers, hot sauce, sliced scallions and the juice of half the lemon into the remoulade and chill it.
2. Drain the oysters in a sieve and tip them into the buttermilk.
3. Mix the cornmeal, flour and Creole seasoning in a wide dish.
4. Heat the oil in a heavy pot, filled no more than halfway, to 375°F on a thermometer.
5. Lift the oysters out a few at a time, roll them in the cornmeal until fully coated and shake off the excess.
6. Fry in batches of six for 2 to 3 minutes, until the crust is deep golden and crisp and the oysters are firm and cooked through, then drain on a rack and salt at once.
7. Let the oil return to 375°F between batches, or the coating soaks up fat instead of crisping.
8. Split the bread lengthwise, spread both faces thickly with remoulade, and build with lettuce, tomato, pickles and the hot oysters; cut into four and eat immediately.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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