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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4

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.
Keyword seafood
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