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Oyster Po' Boys

Name: Oyster Po' Boys
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

Prep 20m

Cook 20m

Total 40m

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.