Try This Oyster Po’ Boy Recipe at Home

kelolalaut.com - The po' boy is not only a culinary icon of New Orleans but also a symbol of its rich culture and heritage. It has become a beloved staple in the city's cuisine, and variations of the po' boy can be found in restaurants and eateries throughout Louisiana and beyond. An oyster po' boy is a classic variation of the traditional New Orleans sandwich, featuring crispy fried oysters as the main filling. Here's a recipe for a delicious oyster po' boy:

Ingredients:
For the fried oysters:

• 1 pint fresh oysters, shucked and drained
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 cup buttermilk
• Vegetable oil, for frying

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For the remoulade sauce:

• 1 cup mayonnaise
• 2 tablespoons Creole mustard (or whole grain mustard)
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon hot sauce (adjust to taste)
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely chopped green onions/scallions
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For serving:

• French baguette or French bread, cut into sandwich-sized portions
• Shredded lettuce
• Sliced tomatoes

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Instructions:

1. Prepare the remoulade sauce by combining all the sauce ingredients in a bowl. Mix well, taste, and adjust seasoning if needed. Cover the bowl and refrigerate it while you prepare the oysters.
2. In a shallow dish, mix the cornmeal, flour, salt, black pepper, paprika, and cayenne pepper to create the coating mixture for the oysters.
3. Pour the buttermilk into another shallow dish.
4. Rinse the oysters and pat them dry with paper towels.
5. Dip each oyster into the buttermilk, allowing any excess to drip off.
6. Then, dredge the oysters in the flour-cornmeal mixture, pressing the coating gently onto the oysters to adhere.
7. In a large skillet, heat enough vegetable oil to submerge the oysters. Fry the coated oysters over medium-high heat until they are golden brown and cooked through, about 1-2 minutes per side. Fry in batches to avoid overcrowding the pan.
8. Remove the cooked oysters from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. To assemble the oyster po' boys, slice the baguette or French bread in half lengthwise.
10. Spread a generous amount of the remoulade sauce on both sides of the bread.
11. Place shredded lettuce and sliced tomatoes on the bottom half of the bread.
12. Carefully place the crispy fried oysters on top of the veggies.
13. Top with the other half of the bread to complete the sandwich.
14. Serve the oyster po' boys immediately, and relish the wonderful flavors of this classic New Orleans treat!

Note: You can add your own touches to the oyster po' boy by including additional toppings like sliced onions, hot sauce, or coleslaw based on your preferences. Enjoy your delectable oyster po' boy!

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