|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||61%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 225g||82%|
|Dietary Fiber 13g||48%|
|Total Sugars 14g|
|Vitamin C 38mg||192%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a recipe for a classic fried oyster po'boy, a popular version of the traditional Louisiana sandwich that's typically made with shrimp, oysters, crawfish, or other fried fish. This one involves oysters, and it takes a little bit of prep work, but it's not a difficult sandwich to pull off. Just make sure your oysters are drained well.
Use mayonnaise, Louisiana rémoulade sauce, or come back sauce on the delicious fried oyster po'boys. In terms of the bread, you want a loaf that's about 2-feet long or 4 (6-inch) rolls, and they should be relatively narrow, with a good crust and a somewhat soft, airy interior. You can use French bread baguettes, hoagie rolls, or similar bread to make these delicious sandwiches.
Serve as a dinner sandwich, for lunch, or as a game-day snack.
3 large eggs
1 quart shucked oysters, well drained
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun seasoning
1 teaspoon freshly ground black pepper, more to taste
vegetable oil (or other neutral oil), for frying
4 French bread rolls, about 6 inches each, or 2 baguettes, cut in half crosswise
1/2 cup mayonnaise, Louisiana rémoulade sauce, or comeback sauce
1 cup shredded lettuce
2 medium tomatoes, sliced
1/2 cup dill pickle slices
1 dash salt
Steps to Make It
Gather the ingredients.
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters. Heat a few inches of oil in a heavy bottomed pot over medium heat until it reaches 350 F.
Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.
Split 1 roll or section; spread with mayonnaise or Louisiana rémoulade sauce, or comeback sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and dill pickle slices. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy.
- Toast the rolls for an even more enjoyable sandwich.
- You will need shucked oysters for this recipe, which can be purchased that way if you don't have access to fresh ones. Wait to purchase them within a day or so of when you plan to cook them. Then, store them in the coolest part of your refrigerator, which is usually on the bottom shelf toward the back.