Lunch · 30 min · cajun

Oyster Po'boy

If you like shucked oysters, you’ll love this Cajun lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 pint Shucked oysters
• 1 loaf French bread
• 1 cup Cornmeal
• 1/2 cup Flour
• 2 Eggs
• 1 tbsp Cajun seasoning
• 4 cups Neutral oil
• 1/3 cup Mayonnaise
• 2 tbsp Creole mustard
• 2 cups Shredded lettuce
• 1 Tomato
• 8 slices Pickles

Steps

1. Stir the mayonnaise and Creole mustard together for a quick rémoulade; chill it while you fry. Slice the bread and lightly toast the cut sides.
2. Drain the oysters well and pat dry. Dredge in seasoned flour, then beaten egg, then cornmeal mixed with Cajun seasoning, pressing to coat.
3. Heat the oil to 350°F and fry the oysters in batches 2 to 3 minutes until crisp and golden. Drain on a rack and salt immediately.
4. Spread both sides of the bread thickly with rémoulade. Pile on lettuce, tomato, and pickles — the crunch is non-negotiable.
5. Crown with the hot oysters, close the sandwich, and press gently. Eat immediately, ideally over the sink.

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