Oyster Po'Boy
New Orleans oyster po'boy of crisp cornmeal-fried oysters piled into a French roll with remoulade, shredded lettuce, and tomato.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat the oysters dry and toss in seasoned cornmeal until evenly coated. Mix mayonnaise, mustard, lemon, and capers into a quick remoulade.
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.
Build
Split the French rolls and spread both sides with remoulade. Line with shredded lettuce and sliced tomato along the base of each.
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.