Roasted Oyster Po’Boy with Spicy Remoulade
A classic New Orleans po’boy sandwich featuring roasted oysters dressed with a creamy, spicy remoulade and crisp lettuce on a French roll. This creole-inspired sandwiches & wraps ready in about 35 minutes pairs oysters 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 550 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.
Ingredients
- 12 oysters fresh oysters, shucked
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter, melted
- 2 rolls French bread rolls
- 1 cup shredded iceberg lettuce
- 1 medium sliced tomato
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1 clove minced garlic
Instructions
- Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. In a bowl, combine 3/4 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Toss 12 fresh shucked oysters in the seasoned flour mixture until evenly coated. Place them on the prepared baking sheet and drizzle with 4 tbsp melted unsalted butter.
- Step 3: Roast oysters in the oven for 10-12 minutes until golden and crispy on edges.
- Step 4: Meanwhile, make the spicy remoulade by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice, and 1 minced garlic clove until smooth.
- Step 5: Slice 2 French bread rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade inside each roll.
- Step 6: Fill each roll with 6 roasted oysters, 1/2 cup shredded iceberg lettuce, and slices from 1 medium tomato. Serve immediately for a warm, spicy sandwich with crunchy oysters.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Oyster Po’Boy with Spicy Remoulade 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 Roasted Oyster Po’Boy with Spicy Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Roasted Oyster Po’Boy with Spicy Remoulade?
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 Roasted Oyster Po’Boy with Spicy Remoulade 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 Roasted Oyster Po’Boy with Spicy Remoulade?
Creole sandwiches & wraps 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.
