📝 About This Recipe
Transport your senses to the vibrant streets of the French Quarter with this quintessential Louisiana classic. Featuring plump, briny oysters enveloped in a shatteringly crisp cornmeal crust, this sandwich offers a masterclass in texture and soul-satisfying flavor. Nestled in toasted French bread and 'dressed' with a zesty, homemade remoulade, it is a celebratory tribute to the rich culinary heritage of the Gulf Coast.
🥗 Ingredients
The Oysters
- 2 pints Fresh Shucked Oysters (drained, liquor reserved if desired)
- 2 quarts Vegetable or Peanut Oil (for deep frying)
The Dredge & Batter
- 1 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine grind preferred)
- 2 tablespoons Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 2 Large Eggs (beaten)
- 1/2 cup Whole Milk
- 1 tablespoon Hot Sauce (Louisiana-style)
Spicy Remoulade Sauce
- 1 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or whole grain mustard)
- 1 tablespoon Prepared Horseradish (drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika
The Assembly
- 2 12-inch pieces French Bread Loaves (soft interior with a thin, crisp crust)
- 2 cups Shredded Iceberg Lettuce (crisp and cold)
- 2 Vine-Ripened Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Chips
- 2 tablespoons Unsalted Butter (softened for toasting bread)
👨🍳 Instructions
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1
Start by preparing the Remoulade. In a medium bowl, whisk together mayonnaise, Creole mustard, horseradish, lemon juice, minced garlic, smoked paprika, and a dash of hot sauce. Cover and refrigerate for at least 30 minutes to let the flavors meld.
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2
Drain the oysters in a colander. Gently pat them with paper towels; they should be moist but not dripping wet. Discard any small bits of shell.
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3
In a shallow dish, whisk together the eggs, milk, and 1 tablespoon of hot sauce to create the egg wash.
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4
In a separate wide bowl or a heavy-duty gallon-sized plastic bag, combine the flour, cornmeal, Creole seasoning, and cayenne pepper. Mix thoroughly.
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5
Pour the oil into a large Dutch oven or heavy-bottomed pot until it reaches a depth of 3 inches. Heat over medium-high heat until it reaches 370°F (188°C).
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6
While the oil heats, dip a handful of oysters into the egg wash, then toss them in the cornmeal mixture until evenly and thickly coated. Place coated oysters on a wire rack for 5 minutes to help the crust set.
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7
Once the oil is ready, fry the oysters in small batches to avoid crowding the pot. Fry for 2-3 minutes until they are a deep golden brown and floating on the surface.
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8
Use a slotted spoon or spider skimmer to remove the oysters and drain them on a wire rack set over paper towels. Immediately sprinkle with a tiny pinch of extra Creole seasoning.
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9
Slice your French bread loaves lengthwise, but don't cut all the way through. Spread softened butter on the cut sides and toast them under a broiler or in a large skillet until just golden.
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10
To assemble, spread a generous amount of Remoulade sauce on both the top and bottom halves of the toasted bread.
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11
Layer the bottom half with a thick bed of shredded iceberg lettuce, followed by 3-4 tomato slices and a handful of pickle chips.
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12
Pile the hot, crispy oysters generously onto the dressed bread. Close the sandwich, cut in half at a diagonal, and serve immediately while the oysters are still piping hot.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it drops too low, the oysters will become greasy rather than crispy. Don't overcook the oysters—they only need a few minutes to achieve a perfect golden crust while remaining juicy inside. For the most authentic experience, look for 'Leidenheimer' style French bread which has a very light, airy crumb and a thin, crackly crust. If you find the Creole seasoning too salty, make your own blend using paprika, garlic powder, onion powder, dried oregano, and thyme without adding extra salt. Letting the breaded oysters rest for 5 minutes before frying prevents the coating from falling off in the hot oil.
🍽️ Serving Suggestions
Serve with a side of crispy Zapp’s potato chips for an authentic Louisiana lunch experience. Pair with a cold Abita Amber lager or a crisp, dry Chenin Blanc to cut through the richness of the fried oysters. A side of Southern-style vinegar coleslaw provides a refreshing, acidic crunch that complements the sandwich perfectly. Keep extra hot sauce and lemon wedges on the table for guests who want an extra kick or a hit of bright acidity. For a full feast, serve alongside a small cup of seafood gumbo or red beans and rice.