American · Lunch
Oyster Po'Boy
New Orleans oyster po'boy of crisp cornmeal-fried oysters piled into a French roll with remoulade, shredded lettuce, and tomato.
$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
685Calories
18gProtein
42gFat
58gCarbs
4gSugar
3gFiber
1020mgSodium
95mgChol
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Instructions
1
Prep
Pat the oysters dry and toss in seasoned cornmeal until evenly coated. Mix mayonnaise, mustard, lemon, and capers into a quick remoulade.
2
Fry
Fry the oysters in hot oil over medium-high heat 2–3 minutes until golden and crisp, working in batches if needed to avoid crowding the pan, then drain on paper towels.
3
Build
Split the French rolls and spread both sides with remoulade. Line with shredded lettuce and sliced tomato along the base of each.
4
Plate
Pile the crisp fried oysters generously into each roll. Add a squeeze of lemon and serve straight away while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) shucked oysters
- 1000ml (4 cup) neutral oil, for frying
- 160g (5.6 oz) fine cornmeal
- 1 tsp cayenne pepper
- 2 French rolls
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp capers
- 80g (2.8 oz) lettuce
- 2 tomatoes
- 1 lemon