Oyster Po Boys with Home Made Remoulade

oyster po boy

Oyster Po Boy sandwiches are a New Orleans tradition. They’re something you’ll see on a menu occasionally, especially if you frequent New Orleans-themed establishments and while those often are pretty good renditions, there is something about getting one of these delicious sandwiches from a deli or shop on Bourbon Street (or more likely nearby that location) that makes the experience complete.

A basic po’ boy consists of lightly fried oysters (or sometimes shrimp) on a bed of lettuce with tomato and mayonnaise tucked into a split crusty french baguette. The best swap out the mayo for a spicy rĂ©moulade, and so in keeping with the spirit of Discovery Cooking I’ll offer up my recipe for rĂ©moulade. It really dresses up the po’ boy and every bite takes me back to New Orleans. And trust me, that’s a good place to be.

Oyster Po Boys

Oyster Po Boys



French-style baguette, fresh as you can get it.

Peanut or other high temperature oil

7-8 shucked fresh oysters per sandwich

Corn meal, for dredging


1/2 cup mayonnaise

2 Tbsp. minced shallot or red onion

2-3 Tbsp scallion, minced

1 Tbsp. Dijon mustard

1 Tbsp. lemon Juice

1 tsp. tomato paste

2 Tbsp. dill pickle chopped dill pickle

1/2 teaspoon oregano

1/2 teaspoon thyme

2 cloves chopped garlic

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

Kosher salt, to taste



    Add enough oil to a frying pan to get about a quarter inch of oil

    Heat the oil until it shimmers (about 375F if you have a thermometer)

    Dredge the oysters in the cornmeal and drop them in the oil.

    Fry, turning once, until they're a nice golden color.

    Split a mini French baguette and place the oysters on a bed of shredded lettuce, top with tomatoes and remoulade and serve immediately.


    (This can be made a day ahead of time).

    Whisk all the ingredients in a medium bowl and refrigerate until needed.


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