Crispy Po'Boy Sandwich with Fried Oysters and Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans po'boy featuring crispy fried oysters nestled in a toasted baguette, topped with a zesty remoulade sauce and fresh lettuce and tomato. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs fresh oysters, shucked, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 fresh oysters, shucked
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4 (6-inch) French baguette rolls
• 2 cups shredded iceberg lettuce
• 1 medium sliced ripe tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp chopped capers
• 1 tsp minced garlic
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup cornmeal, 1 cup all-purpose flour, 1 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pour 1 cup buttermilk into a separate bowl. Dip 16 shucked oysters into the buttermilk, then dredge in the seasoned flour mixture, coating each oyster thoroughly.
3. Step 3: Heat about 4 cups vegetable oil in a deep heavy skillet or pot to 350°F. Fry the oysters in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: Split 4 French baguette rolls horizontally and toast lightly until golden.
5. Step 5: To make the remoulade, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp chopped capers, 1 tsp minced garlic, 1 tsp lemon juice, and 1 tbsp chopped fresh parsley in a small bowl.
6. Step 6: Spread a generous layer of remoulade on the bottom halves of the toasted rolls. Layer with 2 cups shredded iceberg lettuce, sliced tomato from 1 medium tomato, and the fried oysters.
7. Step 7: Close the sandwiches with the top halves of the rolls and serve immediately for a crunchy, spicy New Orleans classic.