One bite of this classic sandwich and youre transported to New Orleans.
Nearly every one of our hundreds of restaurants down here serves some variation of this traditional sandwich.
This classic variation is loaded with crispy cornmeal-crusted fried oysters which creates a finger-lickin' good sub.
Simply Recipes / Frank Tiu
Serve it as an indulgent weekend lunch or a fun weeknight dinner.
They are always sold in their own liquid and the container is dated to guarantee freshness.
you’ve got the option to also purchase fresh oysters and shuck them yourself.
Simply Recipes / Frank Tiu
Look for the freshest oysters possible with a fresh smell and use them as soon as possible after purchase.
To prepare them for frying, feel around each one for leftover bits of shell using your hands.
Its quite common to find some bits of shell since shucking them is difficult.
Simply Recipes / Frank Tiu
you could also use this as a salad dressing (my fave!)
if you have extra lying around.
This is the only part of the po boy you’re able to really make ahead.
Simply Recipes / Frank Tiu
), but fry the oysters right before youre ready to eat.
This recipe makes extra remoulade sauce.
If youd rather not have leftovers, you might halve the sauce recipe.
Simply Recipes / Frank Tiu
Set aside until ready to use.
The sauce can be stored in an airtight container in the fridge for up to a week.
In a shallow bowl, combine the cornmeal mix, flour, Cajun seasoning, salt, and pepper.
Simply Recipes / Frank Tiu
Line a sheet pan with paper towels and set nearby.
Heat the oil over medium-high heat to 375F.
Meanwhile, prepare the oysters.
Simply Recipes / Frank Tiu
Remove a few shucked oysters from their liquid and briefly let them drip dry.
Add them to the breading and toss to coat completely.
Move them to a clean plate and repeat with the rest of the oysters.
Simply Recipes / Frank Tiu
Dont overfill the potthe oysters should have plenty of room to cook without crowding each other.
You will need to work in batches.
Fry until golden brown and crisp, 3 to 4 minutes.
Simply Recipes / Frank Tiu
Remove from the oil, drain, and place on the lined baking sheet.
Repeat with the remaining oysters.
Split the bread in two (if needed) and spread the remoulade sauce on the top and bottom.
Simply Recipes / Frank Tiu
Add the pickles and top with the fried oysters, sliced tomato, shredded lettuce, and sliced onion.
The remoulade sauce will keep for a week in an airtight container in the fridge.
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Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
