Oyster Po'Boy

Oyster Po'Boy
Staff Writer
Oyster Po'Boy
Frontier Restaurant
Oyster Po'Boy

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.

1
Servings
4605
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
123g
100%
Sugar
137g
100%
Saturated Fat
43g
100%
Cholesterol
248mg
83%
Carbohydrate, by difference
739g
100%
Protein
151g
100%
Vitamin A, RAE
275µg
39%
Vitamin B-12
12µg
100%
Vitamin B-6
4mg
100%
Vitamin C, total ascorbic acid
43mg
57%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
554mg
55%
Choline, total
343mg
81%
Copper, Cu
2mg
0%
Fiber, total dietary
54g
100%
Fluoride, F
7µg
0%
Folate, total
1228µg
100%
Iron, Fe
75mg
100%
Magnesium, Mg
643mg
100%
Manganese, Mn
8mg
100%
Niacin
60mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
2309mg
100%
Riboflavin
4mg
100%
Selenium, Se
271µg
100%
Sodium, Na
4871mg
100%
Thiamin
5mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
576g
21%
Zinc, Zn
28mg
100%

Oyster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Oyster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.