October 23, 2021

Oyster Po’ Boy Sandwiches

Oyster Po’ Boy Sandwiches are one of our favorite seafood dinners. These sandwiches are famous in New Orleans. I begin these sandwiches by deep frying fresh oysters. Then, I add spicy Remoulade sauce, lettuce, and tomato. Next, I pile all this on warm hoagie rolls. All together, this makes a delicious lunch or dinner.

The Equipment I Used

A Dutch Oven- I like to deep fry in my Dutch oven. But, you can use any large pot.
A Deep Fry Thermometer- To me, this is essential for deep frying. Use a thermometer that clips on to the side of your pot.

The Ingredients Needed for Oyster Po’ Boy Sandwiches

Oysters- You’ll need fresh oysters for this recipe. You can remove them from the shells yourself, or ask your fish person to remove them for you. Be sure to drain and dry the oysters well. Make sure no shells are still attached.
Oil- Fry your oysters in vegetable or peanut oil.
Tabasco Sauce- You’ll need this for the oyster dredging and the Remoulade.
Cornmeal- Use fine cornmeal to dredge your oysters.
Lettuce- I used shredded romaine lettuce, but you can use whatever lettuce you have on hand.
Mayonnaise- This is the base of the Remoulade sauce. I use Hellman’s brand.
Lemon Juice- Use fresh lemon juice for the Remoulade.
Horseradish- Use prepared horseradish for the Remoulade.
Mustard- I add Dijon mustard to my Remoulade. I like the Grey Poupon brand.

How I Made my Oyster Sandwiches

First, I fried my oysters. It’s very important to make sure your oil is at 365 degrees. Before you add a new batch of oysters to the oil, make sure the oil is at 365 degrees.
Next, I assemble the sandwiches.
Finally, I serve them right away.

If you like oysters, you need to try these really yummy Oyster Po’ Boy Sandwiches.

Oyster Po’ Boy Sandwiches

Fried oysters on hoagie rolls with Remoulade sauce, lettuce, and tomatoes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Cajun

Servings

Ingredients

2 cups vegetable oil
1 large egg
2 tbsp. whole milk
2 tsp. Tabasco sauce
⅔ cups all purpose flour
⅓ cup fine cornmeal
⅛ tsp. black pepper and kosher salt
24 fresh oysters, shelled and drained
4 hoagie rolls, warmed
1 cup shredded romaine lettuce
1 cup sliced tomatoes

For the Remoulade Sauce:

½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. prepared horseradish
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. paprika
⅛ tsp. cayenne
1 tbsp. fresh lemon juice

Instructions

Begin by heating the oil in a Dutch oven to 365 degrees.
While the oil heats, make the Remoulade Sauce: Simply mix all the ingredients together in a bowl and chill until serving.
Next, prepare a dredging station: In the first bowl, mix together the egg, milk, and tabasco. In the second bowl, mix together the flour, cornmeal, salt, and pepper.
Dip the drained and dried oysters in the milk mixture, and then in the flour mixture. Place the coated oysters on a plate.
When the oil has reached 365 degrees, fry six oysters at a time, for about two minutes. Turn the oysters so that they get golden brown all over. Drain the cooked oysters on a wire rack over a pan. Let the oil come up to 365 degrees again, and then fry the next six oysters. Repeat until all the oysters are done.
Spread some Remoulade on each roll, and add 6 oysters and some lettuce and tomato.