Oyster Po'Boy

Oyster Po'Boy
Frontier Restaurant


For the remoulade

  • 1 Cup  ketchup
  • 1 Cup  mayonnaise
  • 1 Cup  thinly sliced celery
  • dill pickle, diced
  • 1 1/2 Tablespoon  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
  • French roll, split horizontally
  •   2-3 slices tomato
  • 1/4  dill pickle, sliced into discs
  • 1/2 Cup  shredded lettuce

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

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.


Calories per serving:

6,047 calories

Dietary restrictions:

High Fiber Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free

Daily value:



  • Fat 453g 697%
  • Carbs 438g 146%
  • Saturated 20g 98%
  • Fiber 23g 93%
  • Trans 2g
  • Sugars 65g
  • Monounsaturated 190g
  • Polyunsaturated 50g
  • Protein 69g 139%
  • Cholesterol 203mg 68%
  • Sodium 20,580mg 858%
  • Calcium 363mg 36%
  • Magnesium 264mg 66%
  • Potassium 2,764mg 79%
  • Iron 36mg 197%
  • Zinc 42mg 283%
  • Phosphorus 1,015mg 145%
  • Vitamin A 416µg 46%
  • Vitamin C 171mg 285%
  • Thiamin (B1) 3mg 227%
  • Riboflavin (B2) 3mg 189%
  • Niacin (B3) 34mg 170%
  • Vitamin B6 1mg 68%
  • Folic Acid (B9) 1,044µg 261%
  • Vitamin B12 36µg 605%
  • Vitamin E 63mg 313%
  • Vitamin K 306µg 382%
Have a question about nutritional data? Let us know.
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