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Oyster Po' Boy


Submitted by: Amanda Shook


  • Creole Remoulade
    • 1 Tbsp. minced garlic
    • 2 c. mayonnaise
    • 1 Tbsp. Tabasco┬« Sauce
    • 3 Tbsp. lemon juice
    • pepper
    • 1 Tbsp. paprika
    • salt
  • Fried Oysters
    • 12 shucked oysters
    • 1 c. buttermilk
    • 1/2 c. cornmeal
    • 1/2 c. all-purpose flour
    • 1 tsp. salt
    • 1 Tbsp. Cayenne Pepper
    • 2 Tbsp. garlic powder
    • 2 Tbsp. paprika
    • 1 tsp. pepper
    • 3 c. vegetable oil for frying
  • shredded lettuce
  • 1 tomato (sliced thinly)
  • dill pickle chips
  • buns


For the remoulade: Mix all of the ingredients until well combined.

For the fried oysters: In a small bowl, soak the oysters in the buttermilk for about an hour.

In another bowl, combine cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.

In a heavy pot with high sides, heat the vegetable oil to 350° F.

Dredge the oysters in the cornmeal and flour mixture and carefully add to the hot oil, working in small batches. Fry the oysters, turning once, until golden brown and crispy, about 2-3 minutes.

Remove the oysters with a slotted spoon and drain on paper towels.

Serve immediately. 

To assemble: Butter and toast the inside of the bun. Spread the creole remoulade across both sides of the bun. Top the bun with shredded lettuce, tomato, and pickle.

Place the fried oysters on the bun.

Makes 2-3 sandwiches.

Recipe by Executive Chef, Amanda Shook.