Classic Fried Oyster Po’ Boy
Classic Fried Oyster Po' Boy
The quintessential New Orleans sandwich, the oyster po' boy, is a guaranteed crowd-pleaser. The key is a light, crispy batter that lets the briny flavor of the oyster shine through.
Author: J.J. McDonnell
Ingredients
- 1 pint pre-shucked oysters drained
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg beaten with 1 tbsp water
- vegetable oil for frying
- French baguette or sub rolls
- lettuce, tomato slices, pickles and remoulade sauce for assembly
Instructions
- Prep the Breading: In a shallow dish, whisk together the flour, cornmeal, Cajun seasoning, salt, and pepper. In a separate bowl, prepare the egg wash.
- Coat the Oysters: Pat the drained oysters dry with a paper towel. Dip each oyster first into the egg wash, then dredge thoroughly in the flour mixture.
- Fry: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully fry the oysters in small batches for 1-2 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
- Assemble: Slice the bread rolls and lightly toast. Layer with lettuce, tomato, and pickles. Pile on the hot, crispy oysters and generously drizzle with remoulade sauce.
