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Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce

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These deep fried oyster po'boys are simple and classic. With the spicy remoulade sauce, they make an amazingly flavorful lunch or dinner.

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Rate this recipe 4.7/5 (7 Votes)
Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce 1 Picture

Ingredients

  • REMOULADE SAUCE:
  • 32 ounces shucked oysters
  • 1 cup plus 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • kosher salt
  • vegetable oil, for frying
  • 4 (6-inch) hoagie loaves
  • 4 leaves romaine lettuce
  • 1 to 2 lemons
  • 1 1/4 cups mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 clove garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon hot sauce

Details

Servings 4
Preparation time 45mins
Cooking time 54mins
Adapted from foodnetwork.com

Preparation

Step 1

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360°F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360°F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

REMOULADE SAUCE:
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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