Fried Oyster Po’ Boys are a New Orleans classic and make delicious and casual sandwiches for Lent or any time you’re in the mood.
Lots of people enjoy raw oysters on the half shell, and then there’s the rest of us, who either don’t like them, don’t want to take the time to shell them, or don’t trust eating raw seafood from restaurants.
But these deliciously crispy oysters can be made with shucked oysters from the seafood counter, and thanks to the magic of refrigeration, you can feel free to eat oysters anytime, not just months with an “R” in them (before, May, June, July and August were not good times to get oysters because of the summer heat). Oysters are farmed continually now. Just buy them from a reputable fishmonger, and don’t be shy to smell them. They should have a sweet smell, with nothing off or untoward, such as smells of ammonia. If that happens, take them back and do not eat them.
The Cajun fry batter for these is made with beer. And the reason beer is so GOOD in batter, besides the flavor of the hops pouring through, which have a little bit of a citrus character most times, is that the carbonation in the beer is natural to add additional leavening to the batter, helping keep it light and tasty.
The remoulade is a simple one, although you can certainly feel free to buy remoulade in the bottle or use your favorite brand or recipe of tartar sauce. Both work equally well with the oysters, although remoulade is traditionally Southern-style.
~Sue
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Fried Oyster Po' Boys
Ingredients:
- 1 pound oysters (fresh shucked)
- French baguettes (or 4 small “hoagie size” French baguettes, split and toasted)
- 1 ripe tomato, thinly sliced
- shredded organic red leaf lettuce or other lettuce
- Remoulade sauce (see ingredients below)
- Cajun Fry Batter (see ingredients below)
Simple Remoulade Sauce:
- 6 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons ketchup
- 1 tablespoon grated horseradish
- 1 tablespoon coarse-ground or Creole mustard
- 1 tablespoon minced parsley flakes
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
Cajun Fry Batter:
- DRY MIX
- 1 cup all-purpose flour
- 1 cup masa harina
- 2 tablespoons cajun spice
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 1 teaspoon garlic powder
- WET MIX
- 2 eggs
- 2/3 cup Abita lager beer or other brand
- 1/3 cup whole milk buttermilk
- 1 tablespoon Louisiana hot sauce
Method:
- Drain oysters but do not rinse. They should smell sweet. If they smell off, don’t use them.
- Mix Remoulade Sauce:
- Puree ingredients for remoulad in a blender or small food processor until smooth. Keep chilled.
- Mix fry batter:
- Stir together dry mix and wet mix in separate bowls.
- Whisk wet into dry until smooth; set aside.
- Dip oysters into batter, then gently shake off excess; fry in hot oil a few minutes on each side then drain.
- To make po’ boys, place lettuce and tomato in the bottom of a split toasted baguette, then fill with fried oysters and drizzle with remoulade sauce.
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delicious!!!!!!!!!!!
This po boy looks wonderful! I am always curious how to make a po boy. I love there is cajun spices in the batter. Delicious! Thanks for sharing.
I really love them fried and the sauce looks wonderful too. Thanks for bringing your po boy to foodie friday.
Mmarkham1934@icloud.com
Looking for recipe for frozen lemon dessert made from cream ,graham crackers