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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
