That’s it, my friends. I hope you enjoy my crispy oyster po boy recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Oyster po boys are great when you can find them, but I never find them near me on any menus, so it’s time to make them at home. And they’re amazing! These homemade oyster po’ boy sandwiches are loaded up with fresh oysters that are dredged in seasoned cornmeal, then fried until crispy and golden. I love fried oysters. We slather on a homemade remoulade sauce, then finish them with crunchy lettuce, juicy tomatoes, and sour pickles, all on classic French bread. They’re so good! Let’s talk about how to make oyster po boys, shall we?
FOR THE REMOULADE Mayonnaise. I love Duke’s mayo. Sriracha. Or use chili sauce. Mustard. I use spicy brown or Creole mustard. Prepared Horseradish. I use HOT. Worcestershire Sauce. Veggies. Jalapeno, shallot, garlic. Lemon Juice. Spices. Creole seasoning blend, cayenne, hot sauce. FOR THE FRIED OYSTERS Peanut Oil. For frying. You can use vegetable oil or your favorite. Cornmeal. Cornstarch. Cayenne. Or use paprika for milder. Fresh Oysters. Drained. You can use canned, though fresh is best. FOR THE OYSTER PO’ BOYS French Rolls. Or use baguettes Shredded Lettuce. Tomato. Pickles.
Drain them of excess oil on a wire rack or on paper towels. Layer in fried oysters, lettuce, tomatoes, and pickles. Drizzle on more remoulade as desired. Enjoy. Store the bread in the fridge, wrapped in plastic. Store leftover condiments and vegetables in the fridge in sealed containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
