This Oyster Po' Boys recipe features crispy fried oysters topped with a zesty Rémoulade sauce, shredded lettuce, tomatoes, and dill pickles in a toasted French roll. The spicy and tangy flavors come together for a classic New Orleans sandwich that is sure to satisfy your taste buds.

Lunch

Dinner

Sandwiches

Sandwich

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Recipe Options

Ingredients

Servings: 4 servings

Scale:

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0.25

0.5

For The Rémoulade

3/4 cup (175ml) mayonnaise

1/4 cup (45g) minced dill pickles

2 tablespoons (10g) drained prepared horseradish

1 tablespoon (15ml) hot sauce

1 tablespoon (15ml) Dijon mustard

1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15ml) fresh lemon juice

1 garlic clove, minced

Kosher salt and freshly ground pepper

For The Oysters

2 cups (10 ounces; 280g) all-purpose flour

1/2 cup (2 1/2 ounces; 140g) cornmeal

2 tablespoons (10g) homemade or store-bought Creole seasoning

4 large eggs

24 freshly shucked oysters , liquor reserved and shells discarded

2 quarts (1900ml) vegetable oil, for frying

Kosher salt

For Serving

4 (10-inch) French or sub-style rolls, lightly toasted (see note)

1 small head iceberg lettuce, shredded

2 medium tomatoes, thinly sliced

3/4 cup dill pickle chips

Steps

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Nutrition Facts

Calories

1,920kcal

96%
Fat

137g

6%
Saturated Fat

18g

0%
Carbohydrates

159g

7%
Fiber

10g

0%
Sugar

12g

0%
Protein

24g

1%
Cholesterol

228mg

11%
Sodium

1,462mg

73%

Percent Daily Values are based on a 2,000 calorie diet.

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