Oyster Po'Boys

Crispy cornmeal-crusted deep-fried oysters served in a buttered French stick with a spicy homemade remoulade sauce and crisp lettuce.

Seafood Oysters Deep-Fried Sandwich Southern

Estimated Nutrition

Calories

657.1

kcal / serving

3942.6 kcal total

Carbs

59.4g

per serving

356.4 g total

Fat

38.8g

per serving

232.8 g total

Protein

17.6g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Mayonnaise

one small jar

tsp

dash

tbsp

tsp

tbsp

Dairy

piece

Egg

285

Milk

piece

Butter

Fruits

tbsp

Lemon Juice

GrainsCereals

225

Cornmeal

piece

French Stick

warmed

NutsSeeds

tbsp

Tarragon

freshly chopped

1.5

tsp

Cayenne Pepper

split between remoulade and crust

tbsp

Cumin

ground

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

500

Grapeseed Oil

for deep frying

Seafood

piece

Oyster

freshly shucked

Vegetables

tbsp

Caper

tbsp

Shallot

finely chopped

tsp

Fennel

ground

piece

Cos Lettuce

crisp, torn

Method

Mix all remoulade ingredients together in a bowl and adjust seasoning to taste.

Serve the sandwich immediately.

Split and butter a warmed French stick and layer with lettuce, remoulade, and fried oysters.

Deep-frycoated oysters for 2-3 minutes until golden and drain on kitchen towels.

Heat oil in a large pan until a breadcrumb sizzles gently.

Dry shucked oysters then dip each into the egg wash followed by the cornmeal mixture.

Whisk eggs and 285ml of milk together in a separate bowl to create an egg wash.

Combine cornmeal, cumin, fennel, cayenne, salt, and pepper in a bowl for the crust.