Print

Crispy Cornmeal-Crusted Oysters Po Boy Sandwich

crispy cornmeal-crusted oysters po boy sandwich - featured image
Print Recipe

A classic New Orleans-inspired sandwich featuring crispy cornmeal-crusted oysters, fresh veggies, and a tangy remoulade sauce on soft French bread. Easy to make and perfect for a quick seafood fix with bold flavors and satisfying textures.

Ingredients

Scale
  • 12 shucked fresh oysters, drained
  • 1 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 large eggs
  • 2 tbsp milk (or dairy-free milk alternative)
  • About 2 cups vegetable or peanut oil for frying
  • 2 fresh French rolls or baguettes, sliced lengthwise
  • Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp hot sauce (adjust to taste)
  • 1 tsp Cajun seasoning
  • 1 tbsp finely chopped pickles or capers
  • 1 clove garlic, minced
  • Fresh toppings: shredded lettuce, sliced tomatoes, thinly sliced pickles

Instructions

  1. Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, hot sauce, Cajun seasoning, chopped pickles or capers, and minced garlic in a small bowl. Cover and refrigerate.
  2. In one shallow bowl, whisk eggs and milk to create an egg wash. In another bowl, combine cornmeal, all-purpose flour, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
  3. Heat oil in a deep skillet or Dutch oven to about 2 inches deep over medium-high heat until it reaches 350°F (175°C).
  4. Pat oysters dry with paper towels. Dip each oyster into the egg wash, letting excess drip off, then coat thoroughly in the cornmeal mixture, pressing lightly to adhere.
  5. Fry oysters in batches for 2-3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towels to drain excess oil.
  6. Slice French bread rolls lengthwise without cutting all the way through. Spread remoulade sauce generously on both sides.
  7. Layer shredded lettuce, tomato slices, pickles, and hot crispy oysters on the bread. Gently press the sandwich closed.
  8. Serve immediately with extra remoulade sauce on the side.

Notes

Keep oil temperature at 350°F to avoid greasy oysters. Pat oysters dry before dredging. Fry in small batches to prevent overcrowding. Use slightly stale French bread to avoid sogginess. Remoulade sauce can be made ahead and refrigerated to deepen flavors. For gluten-free, substitute flour and bread accordingly. For dairy-free, use dairy-free milk and vegan mayo.

Nutrition

Keywords: po boy, oysters, cornmeal crust, fried oysters, remoulade sauce, New Orleans sandwich, seafood sandwich, crispy oysters

Find it online: https://lucastable.com/crispy-cornmeal-crusted-oysters-po-boy-sandwich-recipe-easy-homemade-guide/