Oyster Po Boy with Caper Remoulade Sauce

Southern Oyster Po Boy sandwich made with canned oysters, breaded in creole spice rub, deep fried and served with a caper remoulade sauce and a cabbage slaw. Served on a white plate with cabbage slaw. Served on a white plate with a side of sliced cherry tomatoes.

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Oyster Po Boy with Caper Remoulade Sauce

A Southern sandwich called a Po Boy, made with fried oysters and served on a hoagie bun with a caper-pickle juice remoulade.

Prep Time30

Cook Time8

Course: dinner, Lunch, Main Course

Cuisine: Southern

Servings:

Calories: 765kcal

Author: Dorothy Stainbrook

Equipment

1 Dutch oven or large pot
1 large slotted spoon also called spider strainer
2 medium bowls
Measuring cups and spoons

Ingredients

For the Sandwich

32 ounces whole oysters, canned four 8-ounce cans
1 cup whole milk
2 eggs
1 cup all-purpose flour
½ cup fine cornmeal
½ teaspoon cayenne pepper
½ teaspoon black pepper
salt (to taste)
peanut oil, for frying
4 6-inch hoagie loaves
¾ cup cabbage slaw can be pre-made

For the Remoulade Sauce

1 ¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers, small
1 teaspoon prepared horseradish
½ teaspoon cayenne pepper
½ teaspoon hot paprika
½ teaspoon hot sauce

Instructions

Place the oysters in a large sieve over a bowl to drain. Set aside while you make the remoulade
32 ounces whole oysters, canned
Make the remoulade: Thoroughly stir together all of the remoulade ingredients. Set aside.
1 1/4 cup mayonnaise, 1/4 cup stone-ground mustard, 1 tablespoon pickle juice, 1 tablespoon capers, small, 1 teaspoon prepared horseradish, 1/2 teaspoon hot paprika, 1/2 teaspoon hot sauce, 1/2 teaspoon cayenne pepper
Start getting the oil hot. In a large heavy-bottomed pot (dutch oven is preferred if you have it), pour enough oil in to fill the pot about half-way. Heat over high or medium-high until a thermometer inserted into the oil reaches 360 degrees F.
peanut oil, for frying
While the oil is heating, in a large bowl, stir together the milk and eggs. Place the drained oysters in this liquid to soak for a few minutes. In another bowl whisk together the flour, cornmeal, 1/2 teaspoon cayenne, and salt and pepper.
1 cup whole milk, 2 eggs, 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, salt (to taste)
Dump the flour mixture into a large paper bag. Use a slotted spoon to gather the oysters from the milk-egg mixture and add them to the paper bag with the flour mixture. Shake the oysters in the bag until well-coated with the flour-cornmeal breading.
Using the slotted spoon (the spider), gather about 1/3 of the breaded oysters and lower into the hot oil. Fry for about 2-3 minutes, or until golden brown (time depends on size of oysters). Remove to a plate with a paper towel and repeat frying process for remaining oysters.
Toast the hoagie bread and spread the bottom with a generous portion of the remoulade sauce. Top with the breaded oysters and some cabbage slaw. Serve with sliced tomatoes as an optional addition.
4 6-inch hoagie loaves, 3/4 cup cabbage slaw

Notes

If you want to make your own spice blend you can substitute in 1-2 teaspoons of this Creole blend instead of the cayenne and hot paprika listed in the recipe ingredients.

Heath Glen Creole Seasoning Blend:

1/2 cup paprika
3 tablespoons kosher salt
2 tablespoons granulated onion powder
2 tablespoons granulated garlic powder
2 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons black pepper
2 teaspoons dried thyme

Makes 1 1/2 cups. Store covered for up to 6 months.

Nutrition