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Dressed fried oyster po' boy sandwich wrapped in paper in a red plastic basket with a blue and white napkin underneat
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5 from 1 vote

Fried Oyster Po’ Boys

Fried oyster po’ boy sandwiches are made with fresh oysters rolled in flour and cornmeal, deep fried and layer on French bread with remoulade sauce, lettuce and sliced tomato.
Course Entree, Main Courses
Cuisine American, Cajun and Creole
Cook Time 1 minute
Servings 4 people
Author Lisa B.

Ingredients

  • 1 pound (16 ounces fresh), shucked oysters, drained
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs lightly beaten
  • 1 cup plain yellow cornmeal (not self-rising)
  • Oil for frying
  • Split French bread or hoagie rolls
  • Shredded lettuce
  • Sliced tomato
  • Remoulade sauce see note

Instructions

  • Pour 2-3 inches of oil into the bottom of a cast iron or deep sided skillet. Heat the oil to 350 degrees F over medium heat.
  • While the oil is heating, combine the flour, salt and pepper in a shallow dish.
  • Crack the egg into a second shallow dish and beat lightly.
  • Place the yellow cornmeal in a third dish.
  • Add a few raw oysters at a time to the flour. If there are any really large oysters, cut them in half before adding them to the flour. Roll the oysters in the flour until they are completely coated.
  • Transfer the oysters covered in flour to the egg. Coat the oysters with the egg, then move them to the dish with the cornmeal.
  • Roll the oysters in the cornmeal until they are thoroughly coated.
  • Working in batches, fry the oysters in the hot oil for 45 seconds, then flip and fry for an additional 45 seconds. Total cooking time is about 1 ½ mintues.
  • Remove the fried oysters from the oil using a slotted spoon and drain on paper towels or a couple layers of newspaper or paper sacks.
  • To assemble the sandwich, nestle 4-5 oysters on the bottom of a 6-inch piece of French bread split in half or a hoagie roll. Drizzle with rémoulade sauce. Top with shredded lettuce and sliced tomato.

Notes

Remoulade Sauce Recipe:
https://cookingbride.com/sauces-and-seasonings/remoulade-sauce/
Storing Instructions:
Layer the fried oysters in a container with a tight-fitting lid. Place a layer of paper towels between each layer to absorbs any excess grease. Cover the container and store in the refrigerator. The oysters should be eaten with three to four days.
To reheat, preheat the oven to 350 degrees. Layer the oysters in a single layer on a baking sheet. Bake for 5-10 minutes.
To freeze, layer the fried oysters in a freezer-safe container with a tight-fitting lid or a plastic freezer bag. Place paper towels or waxed paper between the layers. If using a bag, squeeze out any excess air before closing. Eat within a month or two for best flavor.
Do not thaw before reheating. Preheat the oven to 350 degrees. Layer the frozen oysters in a single layer on a baking sheet. Bake for 10-15 minutes until they star to sizzle and are heated through.