Mississippi Gulf Coast Oyster Po'boy
Cornmeal-fried Gulf oysters piled on crusty French bread with lettuce, tomato, and remoulade, a Biloxi and Gulfport lunch counter classic.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Deep fryer or heavy skillet
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 28
- carbs
- 52
- protein
- 26
- calories
- 560
Instructions
- 1
Mix the cornmeal, flour, and cayenne pepper in a shallow dish.
- 2
Roll the drained oysters in the cornmeal mixture until evenly coated.
- 3
Heat the oil in a heavy skillet or fryer to 350°F.
- 4
Fry the oysters in small batches for about 1.5 to 2 minutes. Cook until golden and crisp.
- 5
Place the fried oysters on paper towels to drain.
- 6
Cut the French bread open and toast it lightly.
- 7
Spread remoulade sauce on the bread. Add layers of lettuce and tomato.
- 8
Pile the fried oysters on top and close the sandwich. Serve right away.
Chef's tips
Fry the oysters in small batches so the oil stays hot and the crust stays crisp. Toast the bread lightly so the sauce does not make it soggy.
Storage
Best eaten immediately; not recommended for storage once assembled.
Reheating
Reheat fried oysters separately in the oven, then reassemble the sandwich.
Common mistakes to avoid
- •Adding too many oysters to the oil at once, which makes them soggy
- •Putting on too much sauce, which makes the bread fall apart
Serving suggestions
Cooked Mississippi Gulf Coast Oyster Po'boy?
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