Fried Oyster Po'boy
Ingredients
- 2 lbs fresh oysters, shucked and drained (about 32 oysters)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 4 cups neutral oil for frying
- 4 po'boy rolls (8-10 inches), split lengthwise
- 2 cups shredded iceberg lettuce
- 2 large ripe tomatoes, sliced 1/4-inch thick
- 1 cup remoulade sauce
Instructions
- Pat oysters dry with paper towels and set aside. Whisk together flour, cornstarch, cayenne, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl. Pour buttermilk into another shallow bowl.
- Heat oil in a heavy-bottomed Dutch oven or deep skillet to 350°F, using a thermometer. Work in batches to maintain temperature.
- Dredge 8-10 oysters in buttermilk, then coat thoroughly in the seasoned flour mixture, gently pressing coating to adhere. Shake off excess and carefully place into hot oil.
- Fry oysters for 2 to 2.5 minutes until deep golden brown and crispy, turning halfway through. Transfer to a wire rack set over paper towels. Repeat with remaining oysters, allowing oil to return to 350°F between batches.
- Lightly toast po'boy rolls cut-side down in a skillet over medium-high heat for 1-2 minutes until golden and warm.
- Spread 1/4 cup remoulade on the bottom half of each roll. Layer with shredded lettuce, then 8 fried oysters per sandwich, slightly overlapping. Top with tomato slices.
- Close sandwich with top half of roll and cut diagonally. Serve immediately with extra remoulade on the side and hot sauce of choice.
Inspired by Matt Pace’s winning fried oyster po'boy. This is a plausible recreation, not the chef’s original recipe.