There is nothing like a good fried oyster po’boy and this one is no frills… Nothing but fried oysters with a Cajun kick, tangy remoulade sauce, lettuce, and tomatoes all on a hoagie roll.
What is a Po’Boy?
Originating in New Orleans, a po’boy is a super simple sandwich served on French bread or a hoagie roll with lettuce, tomatoes, sometimes onions, and fried oysters, shrimp, or crawfish.
The remoulade sauce that comes on the oyster po’boy (or any other kind of po’boy) is a creamy, zesty mayonnaise-based mixture made differently by everyone who mixes it up. Naturally, we love our version best and we think you will too!
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
- Oysters – Rest assured that they will be equally delicious whether made with farmed oysters or those that are wild caught. For an in depth look at commercially produced oysters you may want to read From Oyster Farm to Raw Bar.
- Cajun Seasoning (our favorite is Tony Chachere)
- Hot Sauce – This is optional, but definitely a traditional ingredient.
See recipe card for full ingredient list and quantities.
- Dip the oysters in a mixture of eggs, buttermilk and hot sauce.
- Then I coated them in a mixture of cornmeal, flour and Tony Chachere (cajun seasoning).
- Drop them in the hot oil, watch for that delicious golden brown color, then pull them out with a slotted spoon.
- Put the oysters on a stack of paper towels to drain while you drool thinking about that po’boy you’re about to devour!
If you’d like to make a shrimp and oyster po’boy you can use our classic southern fried shrimp recipe. Just be sure to remove the shrimp tails before you cook them!
Assemble your sandwich
All that’s left now is to put it all together! Lettuce, tomato, remoulade, and those beautiful fried oysters on a hoagie or french roll. That’s it. It’s simple and delicious.
If you’re here you must love oysters, so you’ll definitely want to check out White Wine Mignonette Sauce for Oysters.
And a Classic Hurricane Cocktail is the perfect way to start any meal with a Big Easy theme.
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A mini baguette is traditional but a hoagie roll works just fine too.
We do not usually add pickles to ours, but many people do. If that sounds good to you, go for it!
Oyster Po’Boy Recipe
- Heat oil to 360 degrees.
- In a small bowl, combine buttermilk, egg, and hot sauce.
- In a medium bowl, combine cornmeal, flour, and cajun seasoning.
- Pat oysters dry with a paper towel. Dip oysters in buttermilk mixture, then coat with cornmeal mixture. Drop into oil 6-10 at a time, being careful not to crowd. Give the oil time to heat back up between batches.
- Let oysters cook 2-3 minutes (depending on size) and pull out when golden brown. Put on paper towels to drain.
- Assemble sandwiches with lettuce, tomatoes, oysters, and remoulade sauce.
- Wild caught or farm raised oysters can be used.
- It is important to not crowd the oysters in the pan when cooking. If necessary, cook them in batches.
- Allow a few seconds between adding oysters to hot oil to allow time for the oil temperature to recover.
It’s easier than you think and makes the perfect cool weather gathering! The link above takes you to tips, tricks, recipes and even a timeline for planning a fuss-free and fun oyster roast.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.