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!
Video
Ingredients
Fried Oysters
- 1 Pint Oysters shucked (about 4 dozen)
- 3 Each Large Eggs
- 2 Tablespoons Heavy Whipping Cream
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Creole Seasoning low salt
- 2 Cups Cornmeal Mix
- Peanut Oil enough for frying
Oyster Po'Boy
- 1 Each Po'Boy Bread or hoagie rolls will work,
- 2 Cups Shredded Lettuce
- 2 Each Fresh Tomatoes sliced
- 1 Cup Dill Pickles sliced
- 4 Tablespoons Creamy Remoulade Sauce
Instructions
- Shuck oysters (if they are not already done so.)1 Pint Oysters
- In a medium bowl, take eggs, cream, garlic powder and onion powder and beat until combined.3 Each Large Eggs, 2 Tablespoons Heavy Whipping Cream, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder
- Add cornmeal mix, creole seasoning and black pepper and stir well to combine.1 teaspoon Creole Seasoning, 2 Cups Cornmeal Mix, 1 teaspoon Black Pepper
- 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.Peanut Oil
- 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.4 Tablespoons Creamy Remoulade Sauce
- On a Po'Boy bun put a layer of shredded lettuce, sliced tomatoes and sliced pickles.1 Each Po'Boy Bread, 2 Cups Shredded Lettuce, 2 Each Fresh Tomatoes, 1 Cup Dill 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.
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 55g | Protein: 27g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Cholesterol: 201mg | Sodium: 979mg | Fiber: 5g | Sugar: 4g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
