📝 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 a masterclass in texture and soul-satisfying flavor. Slathered with a zesty, house-made Remoulade and nestled into crusty French bread, it’s a celebration of the Gulf Coast's finest treasures.
🥗 Ingredients
The Oysters & Marinade
- 2 pints Fresh shucked oysters (drained, liquor reserved if desired)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (Crystal or Louisiana style)
- 1 teaspoon Cajun seasoning (low sodium preferred)
The Crispy Coating
- 1.5 cups Fine yellow cornmeal
- 1/2 cup All-purpose flour
- 1/2 teaspoon Cayenne pepper (adjust for heat)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper (freshly ground)
- 1 quart Peanut or Vegetable oil (for deep frying)
Zesty Remoulade Sauce
- 1 cup Mayonnaise (high quality)
- 2 tablespoons Whole grain mustard (Creole mustard is best)
- 1 tablespoon Prepared horseradish (drained)
- 1 teaspoon Smoked paprika
- 1 tablespoon Capers (finely minced)
The Assembly
- 2 pieces French bread loaves (12-inch loaves, split lengthwise)
- 2 cups Shredded iceberg lettuce (for that authentic crunch)
- 2 pieces Vine-ripened tomatoes (thinly sliced)
- 1/2 cup Dill pickle chips
- 2 tablespoons Unsalted butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Cajun seasoning. Add the drained oysters, gently tossing to coat, and let them marinate in the refrigerator for 15-20 minutes.
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2
Prepare the Remoulade by combining mayonnaise, Creole mustard, horseradish, smoked paprika, and minced capers in a small bowl. Cover and chill until ready to serve to allow flavors to meld.
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3
In a large shallow dish or heavy-duty zip-top bag, whisk together the cornmeal, flour, cayenne, garlic powder, and black pepper.
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4
Pour the oil into a heavy-bottomed Dutch oven or deep fryer. Heat over medium-high heat until it reaches 370°F (188°C).
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5
While the oil heats, remove oysters from the buttermilk a few at a time, letting excess liquid drip off, and dredge them thoroughly in the cornmeal mixture. Press the breading gently so it adheres.
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6
Place the breaded oysters on a wire rack for 5 minutes before frying; this helps the coating set and prevents it from falling off in the oil.
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7
Brush the cut sides of your French bread with melted butter and toast under a broiler or on a griddle until golden brown and slightly crisp.
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8
Carefully drop the oysters into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes until the coating is a deep golden brown and the edges are curled.
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9
Use a slotted spoon or spider to remove the oysters and drain them on a paper towel-lined plate. Immediately sprinkle with a tiny pinch of salt while hot.
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10
To assemble 'dressed' Po' Boys, spread a generous layer of Remoulade on both the top and bottom of the toasted bread.
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11
Layer the bottom half with a thick bed of shredded lettuce, followed by tomato slices and pickles.
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12
Pile the hot fried oysters high onto the vegetables—don't be shy, a good Po' Boy should be overstuffed!
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13
Close the sandwich, cut it in half diagonally, and serve immediately while the oysters are still piping hot and crunchy.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if the oil drops below 350°F, the oysters will become greasy rather than crisp. Look for 'Standard' or 'Select' sized oysters; 'Counts' are often too large for a sandwich and won't cook through as evenly. Don't skip the cornmeal—it provides the signature gritty crunch that defines a true Louisiana Po' Boy. If you can't find authentic New Orleans French bread, look for a baguette with a very thin, crisp crust and a light, airy interior. Handle the oysters gently during dredging to keep them plump and prevent the delicate meat from tearing.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Potato Chips (Voodoo flavor) for the ultimate NOLA experience. Pair with a cold Abita Amber lager or a crisp iced tea with plenty of lemon. A side of vinegar-based coleslaw provides a bright acidity that cuts through the richness of the fried oysters. Offer extra hot sauce on the side for those who want an extra kick of heat. Finish the meal with a warm beignet or a piece of pecan pralines.