Oyster Po'Boy Recipe


Cal/Serving: 6,214
Daily Value: 311%

Vitamin A7512IU150%
Vitamin C284mg474%
Thiamin (B1)3mg225%
Riboflavin (B2)3mg185%
Niacin (B3)34mg171%
Vitamin B61mg73%
Folic Acid (B9)1058µg265%
Vitamin B1236µg605%
Vitamin E67mg335%
Vitamin K320µg400%
Fatty acids, total monounsaturated204g0%
Fatty acids, total polyunsaturated53g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Brian Jupiter

Oyster Po'Boy
Frontier Restaurant

Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce.

Freshly shucked oysters are best of course (use whatever is most local to your area to maximize freshness), but you can also purchase pre-shucked oysters in the seafood section of the grocery store if you don't want to go to the trouble of shucking your own oysters.

See all oyster recipes.

Click here to see How to Make the Ultimate Po'Boy.



For the remoulade :

  • 1 cup ketchup
  • 1 cup mayonnaise
  • 1 cup thinly sliced celery
  • 1 dill pickle, diced
  • 1 1/2 tablespoons prepared horseradish
  • 1/4 cup lemon juice
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup hot sauce, such as Louisiana Hot Sauce
  • 1 cup sliced scallions

For the sandwich :

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup Cajun spice
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • Vegetable oil, for deep-frying
  • 8 ounces shucked oysters
  • 1 French roll, split horizontally
  • 2-3 slices tomato
  • 1/4 dill pickle, sliced into discs
  • 1/2 cup shredded lettuce


For the remoulade :

Combine all of the ingredients in the bowl of a food processor and blend until combined. Refrigerate until needed.

For the sandwich :

In a shallow dish, combine the flour, cornmeal, Cajun spice, salt, and pepper until well incorporated.

Fill a deep-fryer to the fill line with vegetable oil, or fill 3 inches oil in a deep pan and heat to 350 degrees. Line a plate with paper towels to drain.

Toss the oysters in the seasoned flour until fully coated. Shake off excess flour. Working in batches if necessary to avoid overcrowding, fry the oysters until they float, about 3 minutes. Remove from the oil and drain.

Smear a liberal amount of the remoulade on the bottom of each bread piece, then place the oysters on top. Top with the tomato, pickle, lettuce, and the top of the roll. Serve.

Recipe Details

Servings: 1
Cuisine: American

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