Pan-Seared Gulfport Oyster Po' Boy with Remoulade

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp pan-seared Gulfport oysters nestled in a toasted French roll with tangy remoulade and fresh lettuce for a classic Southern sandwich experience. This American Southern-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs fresh Gulfport 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 450 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.

Prep: 15 min Cook: 10 min Serves 4 American Southern cuisine 450 cal/serving

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Ingredients

12 fresh Gulfport oysters, shucked
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil
4 French rolls
4 leaves leaf lettuce
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp capers, chopped
1 tsp lemon juice

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Instructions

Step 1: In a shallow bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each of the 12 fresh Gulfport oysters in the mixture, coating well.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add oysters and sear for 2 minutes per side until golden and crisp. Transfer to paper towels to drain.
Step 3: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp chopped capers, and 1 tsp lemon juice to make remoulade sauce.
Step 4: Slice 4 French rolls lengthwise and lightly toast them. Layer each with 1 leaf of leaf lettuce, 3 pan-seared oysters, and a generous spread of remoulade sauce.
Step 5: Serve immediately, enjoying the contrast of crispy oysters with tangy remoulade and fresh lettuce.