Oyster Po'boys


Oyster Po'boys

15 Min

This New Orleans classic sandwich gets its big taste from remoulade sauce -- a sharp-flavored French sauce made with mayonnaise, mustard, capers, pickles, and spices. Find it in the condiments aisle of your supermarket.

What You'll Need

  • 8 slices bacon
  • Vegetable oil
  • 1 (7-ounce) package cornmeal mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) container fresh Select oysters, drained (See Note)
  • 2 large eggs, lightly beaten
  • 1 tomato, seeded and chopped
  • 1 1/2 cup remoulade sauce
  • 4 (6-inch) French bread rolls, split horizontally and toasted
  • Lettuce leaves

What to Do

  1. Place bacon on a microwave-safe rack in a 7- x 11-inch baking dish; cover with paper towels. Microwave at HIGH setting 8 to 10 minutes, or until bacon is crisp; drain.
  2. In a Dutch oven, pour oil to depth of 2 inches ; using a cooking thermometer to check, heat oil to 375 degrees F.
  3. In a medium bowl, combine cornmeal mix, salt, and pepper . Dip oysters in egg, then dredge in cornmeal mixture.  Fry oysters in batches,  1-12/ to 2 minutes or until golden, turning once. Drain well on paper towels.
  4. Combine tomato and remoulade sauce; spread on cut surfaces of rolls. Arrange lettuce, bacon, and oysters on bottom halves of rolls; cover with tops. Serve immediately.



  • We prepared the bacon in a 700-watt microwave oven. Cooking times may vary if your wattage is different.
  • You can substitute 1 pound medium-sized fresh shrimp, peeled, for oysters, if you prefer.

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I love oyster po-boys, but I have never made them. I will give this recipe a try.


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