Fried Oyster Po' Boy
Crisp cornmeal oysters piled into a soft baguette with tangy remoulade, lettuce and tomato, the New Orleans way.
- Time35 min
- LevelMedium
- Costabout £1.02 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the mayonnaise, mustard, gherkins, hot sauce and the juice of half the lemon together. Chill until needed.
- 2
Mix the cornmeal, flour, paprika, cayenne and salt in a shallow dish. Put the buttermilk in a second dish.
- 3
Pat the oysters dry. Dip each one in the buttermilk, then press into the cornmeal mix until well coated.
- 4
Heat the oil in a deep pan to 180°C (160°C fan), or until a pinch of cornmeal sizzles at once. Fry the oysters in two batches for 1 to 2 minutes, until golden. Drain on kitchen paper.
2 min - 5
Warm the baguette pieces in a hot oven for 3 minutes. Spread the cut sides with plenty of remoulade.
- 6
Fill with lettuce, tomato and hot oysters. Serve straight away with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.