Oyster Po'Boy
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.
Servings
1
servings
Ingredients
- 1 cup ketchup
- 1 cup mayonnaise
- 1 cup thinly sliced celery
- 1 dill pickle, diced
- 1 1/2 tablespoon prepared horseradish
- 1/4 cup lemon juice
- 2 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup hot sauce, such as louisiana hot sauce
- 1 cup sliced scallions
- 2 cup 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 ounce shucked oysters
- 1 french roll, split horizontally
- 2 -3 slices tomato
- 1/4 dill pickle, sliced into discs
- 1/2 cup shredded lettuce
Directions
- Combine all of the ingredients in the bowl of a food processor and blend until combined. Refrigerate until needed.
- 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.