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 juice, and capers into a quick remoulade.
Fry
Fry the oysters in hot oil over medium-high heat in batches, about 2 to 3 minutes per batch until golden and crisp, then drain on paper towels.
Build
Split both French rolls and spread each side with remoulade. Line with shredded lettuce and sliced tomato along the base of each roll.
Plate
Divide the crisp fried oysters evenly between both rolls. Add a squeeze of lemon to each 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.