Spicy Gulfport Oyster Po’ Boy Sandwich

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.

Crispy fried oysters nestled in a soft French roll with a zesty remoulade sauce and fresh lettuce for a classic Mississippi Gulf Coast sandwich. This Southern-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs shucked oysters, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 20 min Cook: 10 min Serves 4 Southern cuisine 520 cal/serving

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Ingredients

12 shucked oysters
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
for frying, about 2 cups vegetable oil
4 French rolls
4 leaves leaf lettuce
1 medium tomato, sliced
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp hot sauce
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder

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Instructions

Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
Step 2: Dip each of the 12 shucked oysters first into the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing gently to coat evenly.
Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry oysters in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
Step 4: To make the remoulade, mix together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, and 1/4 tsp garlic powder in a small bowl.
Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread each with 2 tbsp remoulade sauce, layer with 1 leaf of lettuce, 2-3 tomato slices, and 3 fried oysters.
Step 6: Close the sandwiches and serve immediately while oysters are hot and crunchy.