📝 About This Recipe
Transport your senses to the vibrant streets of New Orleans with this quintessential Cajun classic. Featuring plump, briny oysters enveloped in a shatteringly crisp cornmeal crust, this sandwich is nestled within a crusty French loaf and dressed with a zesty, house-made Remoulade. It is a harmonious balance of textures and bold, spicy flavors that represents the very soul of Louisiana's street food culture.
🥗 Ingredients
The Oysters & Dredge
- 2 pints Fresh shucked oysters (drained, liquor reserved if desired)
- 1.5 cups Fine yellow cornmeal
- 1/2 cup All-purpose flour
- 2 tablespoons Cajun seasoning (low-sodium preferred to control salt)
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 1 cup Buttermilk (cold)
- 1 tablespoon Hot sauce (Louisiana-style like Crystal or Tabasco)
Zesty Remoulade Sauce
- 1 cup Mayonnaise (high quality)
- 2 tablespoons Creole mustard (or whole grain mustard)
- 1 teaspoon Prepared horseradish (drained)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
The Assembly
- 2 large French bread loaves (6-inch portions, light and airy with a crisp crust)
- 2 cups Shredded iceberg lettuce (finely shredded)
- 2 large Vine-ripened tomatoes (thinly sliced)
- 16 pieces Dill pickle slices (crinkle cut)
- 1 quart Vegetable oil (for frying)
👨🍳 Instructions
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1
Begin by preparing the Remoulade. In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, minced garlic, lemon juice, and smoked paprika. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
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2
Drain the oysters thoroughly in a colander. In a medium bowl, combine the buttermilk and hot sauce. Submerge the oysters in the buttermilk mixture and let them soak while you prepare the dry ingredients.
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3
In a shallow dish or large heavy-duty freezer bag, whisk together the cornmeal, flour, Cajun seasoning, and cayenne pepper until well combined.
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4
Pour the vegetable oil into a deep cast-iron skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 370°F (185°C) on a deep-fry thermometer.
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5
Working in small batches of 6-8, remove the oysters from the buttermilk, allowing excess liquid to drip off, and toss them into the cornmeal mixture. Coat them thoroughly and evenly.
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6
Carefully drop the coated oysters into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy oysters.
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7
Fry the oysters for 2-3 minutes, turning once, until they are a beautiful golden brown and floating on the surface.
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8
Use a slotted spoon or spider to remove the oysters and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while hot.
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9
While the oysters are frying, slice your French bread loaves lengthwise, leaving one side attached like a hinge. Toast the bread lightly in the oven or on a griddle until the interior is warm.
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10
To assemble 'dressed' (the NOLA way), spread a generous layer of Remoulade on both the top and bottom of the bread.
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11
Layer the bottom half with a thick bed of shredded iceberg lettuce and 3-4 slices of tomato.
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12
Pile the hot, crispy oysters generously on top of the vegetables. Add 4 pickle slices per sandwich.
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13
Close the sandwich, press down gently, and serve immediately while the oysters are still piping hot and the bread is crisp.
💡 Chef's Tips
Always use a thermometer to keep your oil at 370°F; if the oil is too cool, the breading will absorb grease, but if it's too hot, the oysters will toughen. For the most authentic texture, look for 'Leidenheimer' style French bread which has a thin, crisp crust and an airy center. Don't over-wash your oysters; you want a bit of that natural brine to help the buttermilk and cornmeal adhere. If you don't have Cajun seasoning, a mix of paprika, garlic powder, onion powder, dried oregano, and thyme works in a pinch.
🍽️ Serving Suggestions
Serve with a side of crispy Zapp's potato chips for the ultimate Louisiana experience. A cold Abita Amber beer or a sweet iced tea cuts through the richness of the fried oysters perfectly. Offer extra hot sauce and lemon wedges on the side for guests who want an extra kick. A simple vinegar-based coleslaw makes an excellent refreshing side dish.