Fried Oyster Po’ Boy Sandwich with Spicy Remoulade Sauce
Equipment
- food processor
Ingredients
- 32 ounces shucked Oysters
- 1 cup plus 1 tbsp milk
- 1 tbsp water
- ¼ tsp cayenne pepper
- 2 eggs
- 1 cup all purpose flour
- ½ cup cornmeal
- ½ tsp fresh ground black pepper
- kosher salt
- vegetable oil for frying
- 4 hoagie loaves
- 1-2 lemons
Spicy Remoulade Sauce:
- ½ cup mayonnaise
- ¼ cup stone-ground mustard
- 1 clove garlic smashed
- 1 tbsp pickle juice
- 1 tbsp capers
- 1 tsp horseradish
- ¼ tsp cayenne pepper
- ¼ tsp hot paprika
- ½ tsp hot sauce
Instructions
- To make the spicy remoulade sauce, place all ingredients in a food processor and blend until smooth. Chill in refrigerator until ready to use.
- Drain oysters and place in small bowl. Cover with 1 cup milk and let soak 15 minutes.
- In a medium bowl, whish together remaining milk, water, cayenne pepper, and eggs.
- Place flour, cornmeal, black pepper, and salt into brown paper bag; close & shake to mix.
- In a large, heavy pan, pour enough oil to fill the pan halfway. Heat until oil reaches 360℉.
- Drain oysters from the milk.
- In batches, dip oysters in the egg mixture, then drop in the paper bag. Close & shake. Remove to a plate and repeat with the rets of the oysters.
- Fry oysters in batches—do not overcrowd. Cook, turning once, until golden brown and cooked through, about 3 minutes. Remove to paper towel. Repeat with remaining oysters.
- Serve with remoulade sauce on buns with lettuce. Squeeze lemon juice over oysters before serving.