This Gulf classic features fresh oysters soaked in buttermilk, rolled in flour and cornmeal, deep-fried and layered on French bread. Dress them with remoulade sauce, lettuce, and tomato and bon appétit!

Serves four.


Fried Oysters

  • 3 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 24 raw oysters, shucked and rinsed
  • canola or vegetable oil, for frying
  • 1 1/2 cups all purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 3 tablespoons hot sauce

Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons hot sauce
  • 2 teaspoons capers, roughly chopped
  • 1 1/2 teaspoons paprika
  • 1 teaspoon Creole or Dijon mustard
  • 2 garlic cloves, minced

Po'Boy Fixins

  • 4 (8-inch long) French loaves, split horizontally
  • dill pickles for garnish
  • shredded iceberg lettuce
  • sliced tomatoes


Fried Oysters

  • Pat the oysters dry with a paper towel.
  • Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together, then divide the spice mixture in half. Season the oysters with half of the spice mixture.
  • Mix the flour, cornmeal and the rest of the spice mixture together in a bowl.
  • In a separate bowl, mix the buttermilk and hot sauce together. Dip the seasoned oysters in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating, you can repeat this step.
  • Chill the oysters in the refrigerator for 20 minutes.
  • Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350°F. Working in batches, fry oysters until golden brown, about 3-4 minutes per batch.
  • Transfer to paper towels to drain.

Remoulade Sauce

  • Mix everything together and chill in the refrigerator until you are finished frying the oysters.

Assemble the Po'Boy

  • Build your sandwich on the French bread with mayonnaise or remoulade. Dress your sandwich with lettuce, tomato, and pickles, then pile on the oysters.