Sometimes nothing can beat a Fried Oyster Po'Boy, a traditional street food from New Orleans. Delicious fried oysters, crispy on the outside, soft on the inside with that distinctive oyster flavor. Matched with Remoulade Sauce. All we need now is a Mardi Gras parade!
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The Oyster - a delicious mollusc that us humans have been eating for thousands of years. In more recent times we have become better at serving it - from raw with horseradish and hot sauce, to grilling and frying. There are so many delicious recipes you can use with a simple bushel of oysters.
One of my favorites is Fried Oyster Po'Boys. It is so delicious, drizzled with a homemade Remoulade Sauce - It's my choice every time I see it on a menu!
If you like this, try my fried Catfish Nuggets recipe, also on this site.
Fried Oyster Ingredients
- Shucked Oysters
- Eggs
- Cream
- Creole Seasoning
- Cornmeal Mix
- Peanut Oil (for frying)
See quantities in the recipe card below.
Instructions
- Step 1: Shuck oysters (if they are not already done so.)
- Step 2: Take eggs, cream, garlic powder and onion powder and beat until combined.
- Step 3: Add cornmeal mix, creole seasoning and black pepper and stir well to combine.
- Step 4: Take the oysters and drop into the egg mixture, then coat in the cornmeal mixture.
- Step 5: Fry in peanut oil that is 350°F for about 2 minutes only.
- Step 6: Remove immediately and allow to drain on paper towels.
- Step 7: For the Remoulade Sauce take all the ingredients and mix well to combine.
- Step 8: On a Po'Boy bun put a layer of shredded lettuce, sliced tomatoes and sliced pickles.
Po'Boy Ingredients
The ingredients above will get you a delicious Oyster Po'Boy.
For the Remoulade Sauce take the following ingredients and mix together:
- Mayonnaise
- Sour Cream
- Stone Ground Mustard
- Dijon Mustard
- Hot Sauce
- Ketchup
- Vinegar
- Green Onion
- Salt and Pepper
Remoulade Sauce Ingredients
Spoon the delicious Remoulade Sauce over the top of the fried oyster po'boy!
FAQ's
This is just a term for a restaurant that specializes in preparing oysters for consumption.
A bushel is the measurement given, basically, for a sack of oysters.
An oyster bar restaurant is the same as mentioned above, a restaurant/bar dedicated to the preparation of serving oysters for consumption.
Oyster bar, oyster house, oyster bar restaurant, same same. lol
Your best course of action will be to enter that exact search term into the google search box 'oysters near me' and it will give you a list of places where you can find oysters.
This is a special knife made especially for opening the shell of an oyster. The blade is dull but VERY strong so that it doesn't break when prying open the shell.
There are roughly 100 oysters in a bushel.
Yes, just like for you an me, oysters are a wonderful source of protein. Of course depending on if you cook them and what you cook them with....
As long as you have your location turned on on your mobile phone you can search using google. Just type in 'oyster bar near me' and it will quickly give you the results of the oyster bars closest to you.
Shucking oysters is easy, as long as you have the right type of knife and an oyster glove. Just use the blade to slice along the inside of the shell until it begins to open then twist the knife until the oyster shell pops. See my video here.
Lol, nothing to do with a real oyster. This is a comical name given to bull's testicles that have been cooked for consumption.
Other Oyster Recipes
- Baked Oyster Dressing - This Thanksgiving recipe is our favorite and always has a spot on our Thanksgiving menu.
- Chargrilled Oysters - This is one of the tastiest ways you can eat an oyster.
- Raw Oysters - Simple, yet oh so good. Someone pass the horseradish.
I have a great post on What To Serve With Fried Catfish - those side dishes would work perfectly with these fried oysters too.
If you’ve tried this Oyster Po'Boy recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Oyster Po'Boy
Delicious New Orleans inspired Fried Oysters, served on their own or on the traditional po'boy bread with Remoulade Sauce drizzled on top - a classic Southern favorite!
Ingredients
- FOR THE OYSTERS
- 1 Pint Oysters, shucked (about 4 dozen)
- 3 Large Eggs
- 2 Tbsp. Cream
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Black Pepper
- 1 Tsp. Creole Seasoning (low salt)
- 2 Cups Cornmeal Mix
- Peanut Oil, enough for frying
- FOR THE REMOULADE SAUCE
- ½ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tsp. Dijon Mustard
- 2 Tsp. Stone Ground Mustard
- 1 Tbsp. Ketchup
- ½ Tsp. White Vinegar
- 1 Tsp. Hot Sauce
- 1 Green Onion, sliced
- Salt and Pepper to taste
- FOR THE PO'BOYS
- Po'Boy Bread, or hoagie rolls will work
- Shredded Lettuce
- Tomatoes, sliced
- Pickles, sliced
Instructions
- Shuck oysters (if they are not already done so.)
- In a medium bowl, take eggs, cream, garlic powder and onion powder and beat until combined.
- Add cornmeal mix, creole seasoning and black pepper and stir well to combine.
- Take the oysters and drop into the egg mixture, then coat in the flour mixture.
- Fry in peanut oil that is 350°F for about 2 minutes only.
- Remove immediately from the hot oil with a slotted spoon and allow to drain on paper towel on a wire rack.
- For the Remoulade Sauce take all the ingredients and mix well to combine.
- On a Po'Boy bun put a layer of shredded lettuce, sliced tomatoes and sliced pickles.
- Add fried oysters and drizzle with Remoulade Sauce.
Notes
As long as the oysters are fresh, and you are comfortable doing so, taste the raw oyster before you add the seasoning. If your oysters are nice and salty (which is what you want) don't add salt to your frying ingredients. If they are not salty go ahead and add some. This was why I said to use a low salt creole seasoning, you don't want to over season your oysters.
Do not fry too many oysters at the same time as this may cause them to stick together or some be more cooked than others. Cook in small batches.
If you don't have a thermometer for your grease you can check with the handle of a wooden spoon, bubbles will fizz around the wood once it is up to temperature.
I also have a seafood sauce recipe that works well with fried oysters. Check it out here.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 621Total Fat 33gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 201mgSodium 979mgCarbohydrates 55gFiber 5gSugar 4gProtein 27g
Gloria says
Ok, I will admit I am NOT an oyster lover. However, that was eating them raw. Frying them is another story. I think this just might be the way I need to eat them.
Melanie Cagle says
Yes, give it a try, you won't be disappointed!
Chef Dennis says
Yum! Never tried a fried one before! I am so excited to try making this Fried Oyster very soon!
Lauren Vavala says
I've never had fried oysters (or raw for that matter), BUT I am definitely making this remoulade sauce - sounds perfect!
Uma Raghupathi says
Now I learned cornmeal mix is a great bind for fried items. And I never used peanut oil... So many interesting things here thanks for sharing them!
Helen says
I adore oysters but am yet to try them fried. Your recipe has definitely sold them to me, it's certainly something I need to try.
Kathryn says
Fried oysters are a great option for those who don't love them raw. The remoulade sounds fabulous!
Melanie Cagle says
Yes, the remoulade is amazing!!
Kate says
I have always been intimidated about eating oysters but this recipe was another game ball all together. Thank you!
Melanie Cagle says
Glad you enjoyed it.
Jamie says
Delicious! I love the batter for these fried oysters. I always order this when eating out but now I can make it at home!
Nicole says
This recipe has me really missing New Orleans, especially now that it's Mardi Gras. I can't wait to go back. I think I'll have to source some fresh oysters and make these in the meantime.
Melanie Cagle says
Hope you enjoy it!!
NOLA Native says
What exactly do you consider "po boy bread"? Because here in New Orleans, poboys are made on French bread--only!!
Melanie Cagle says
Hi there, NOLA Native. Yeah it's the same as French bread really. Our local Rouses market makes them in-house and labels them Po Boy Bread. I think a few other manufacturers name it that too on their packaging, but it's basically a French loaf.