Gulfport Oyster Po’Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Crispy fried Gulf oysters piled high on a soft French roll with a tangy remoulade and fresh lettuce for a classic Mississippi Gulf Coast sandwich. This Southern-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs shucked Gulf oysters, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 12 large shucked Gulf oysters
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• about 3 cups vegetable oil for frying
• 4 French rolls
• 2 cups shredded lettuce
• 1 medium tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp garlic powder

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip 12 shucked Gulf oysters first into the buttermilk, then dredge in the flour-cornmeal mixture, coating thoroughly. Set aside on a plate.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry oysters in batches for 2-3 minutes until golden brown and crisp. Drain on paper towels.
4. Step 4: To make remoulade sauce, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp chopped capers, 1 tbsp lemon juice, 1/2 tsp paprika, and 1/4 tsp garlic powder in a small bowl until smooth.
5. Step 5: Slice 4 French rolls lengthwise but not completely through. Spread a generous layer of remoulade sauce on both sides. Layer with 2 cups shredded lettuce, sliced tomato, and fried oysters evenly.
6. Step 6: Serve the oyster po’boys immediately while oysters are hot and crispy.