Pan-Seared Southern Style Oyster Po'Boy

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

A classic southern sandwich with crispy pan-seared oysters, tangy remoulade sauce, and fresh lettuce on a crusty roll. This American-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs shucked oysters, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 10 min Cook: 15 min Serves 2 American cuisine 600 cal/serving

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Ingredients

12 pieces shucked oysters
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1/3 cup vegetable oil
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tbsp lemon juice
1 minced garlic clove
1 cup shredded romaine lettuce
1 medium, sliced tomato
2 rolls, split French rolls

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Instructions

Step 1: In a shallow bowl, combine 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge 12 shucked oysters in this mixture until fully coated.
Step 2: Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated oysters in batches and pan-sear for 2-3 minutes per side until golden and crispy. Transfer to paper towels to drain.
Step 3: In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 minced garlic clove to make remoulade sauce.
Step 4: Lightly toast 2 French rolls split lengthwise. Spread a generous layer of remoulade sauce on each bottom half.
Step 5: Layer the bottom halves with 1 cup shredded romaine lettuce, 2-3 slices of tomato, then divide the cooked oysters evenly on top. Close sandwiches with the top halves and serve immediately.