Make This New Orleans-Style Oyster Po’Boy for Some Crunchy Spicy Deliciousness

The po’boy is one of the most popular and iconic Southern dishes, hailing from New Orleans. Though you’ll find endless variations in other states, very few can beat this classic New Orleans-style oyster po’boy. Here’s how to whip up this beauty in your kitchen.

Ingredients (4-5 Servings):

For the Remoulade Sauce

● Mayonnaise, 1½ cups

● Heavy cream, 1/3 cup

● Creole mustard, ¼ cup

● Green onions, thinly sliced, 3 tablespoons

● Paprika, 1 tablespoon

● Cajun seasoning, 2 teaspoons

● Horseradish, 2 teaspoons

● Garlic powder, 1 teaspoon

● Louisiana hot sauce, 1 teaspoon

● Sweet pickle relish, 1 teaspoon

For the Oysters

● Self-rising cornmeal mix, 1 cup

● All-purpose flour, 1 cup

● Cajun seasoning, 1 tablespoon

● Kosher salt, 1½ teaspoons or to taste

● Black pepper, freshly ground, 1½ teaspoons

● Canola or vegetable oil for frying, 2-3 quarts

● Oysters in liquid, freshly shucked, ½ gallon or about 40

For Serving

● French bread

● Shredded lettuce

● Sliced white onions

● Sliced red tomatoes

● Dill pickles


Making the Remoulade Sauce

● Add all the remoulade sauce ingredients to a small bowl and stir until combined. Set it aside. You’ll need only half of the sauce for this recipe. So, you can either halve the ingredient amounts or store the rest of the sauce in an airtight container, storable for up to a week in the fridge.

Preparing the Cornmeal Breading

● Combine flour, cornmeal mix, salt, pepper, and Cajun seasoning in a shallow bowl. Whisk well to mix everything. Adjust the amount of salt based on the saltiness of your oysters and the Cajun seasoning.

Frying the Oysters

● Line a sheet pan with paper towels.

● Add the oil for frying to a Dutch oven or a large, deep cast-iron pot. The oil level should reach 2-3 inches up the side. Also, leave 2-3 inches of space above the oil surface to prevent boiling over.

● Dredge and prepare the oysters. Remove the shucked oysters from their liquid and briefly deep fry them. Then add them to the prepared breading and toss well to coat evenly. Move them aside on a clean plate. Repeat in batches.

● Heat the oil to 375oF over medium-high heat. Carefully lower several cornmeal-crusted oysters into the hot oil using a slotted or spider spoon. Don’t crowd the pot and work in batches. Fry for 3-4 minutes during each batch until the oysters turn crisp and golden brown. Then remove the fried oysters from the oil, drain them, and place them on the lined baking sheet.

Assembling the Po’Boy Sandwiches

● Split the French bread in two and generously spread the remoulade sauce on each half. Add adequate fried oysters and a few pickles on one side and sliced tomatoes, sliced onions, and shredded lettuce on the other half of each bread. Serve the po’ boy immediately.