Oyster Po’Boy with Spicy Remoulade and Lettuce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy fried oysters nestled in a soft French roll with spicy remoulade sauce and fresh lettuce for a classic Southern sandwich. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs Fresh oysters, All-purpose flour, Cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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.

Prep: 20 min Cook: 15 min Serves 2 Southern cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, and 1 tsp salt.
  2. Step 2: Dip 12 shucked fresh oysters into 1 cup buttermilk, then dredge them in the seasoned flour-cornmeal mixture, coating evenly.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F; fry oysters in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
  4. Step 4: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp horseradish, 1 tsp hot sauce, 1 tsp lemon juice, and 1/2 tsp garlic powder to make the remoulade sauce.
  5. Step 5: Spread remoulade generously on 2 split French rolls, layer with 1 cup shredded iceberg lettuce and the fried oysters, then serve immediately.

Frequently asked questions

How long does Oyster Po’Boy with Spicy Remoulade and Lettuce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oyster Po’Boy with Spicy Remoulade and Lettuce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Oyster Po’Boy with Spicy Remoulade and Lettuce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oyster Po’Boy with Spicy Remoulade and Lettuce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oyster Po’Boy with Spicy Remoulade and Lettuce?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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