Cajun Fried Oyster Po-Boys with Spicy Remoulade Sauce
Time: 10 minutes
(30 minutes prep time)
4 Evangeline Maid Po-Boy Rolls, lightly toasted
2 pounds shucked oysters
1 cup buttermilk
2 tablespoons whole milk
1 tablespoon Creole seasoning
¾ cup all-purpose flour
¾ cup cornmeal
Vegetable oil, enough for shallow frying
4 large leaves of red leaf lettuce, torn
2 lemons, cut into wedges
Spicy Remoulade Sauce:
½ cup mayonnaise
3 tablespoons creole mustard (spicy brown mustard also works)
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon creole seasoning
2 teaspoons prepared horseradish
2 teaspoons dill pickle juice
1 teaspoon hot sauce
2 teaspoons lemon juice
1 teaspoon garlic powder
Salt and pepper
In a large mixing bowl, add the oysters and buttermilk, stir and let soak for 30 minutes.
In a medium sized mixing bowl, add all the remoulade ingredients and mix evenly to combine. Refrigerate until later.
In another mixing bowl, add the eggs and milk and whisk to evenly combine.
In a large re-sealable plastic bag, add the creole seasoning, flour and cornmeal, seal the bag and shake to mix.
Once the oysters have soaked, remove them from the buttermilk and drain. Add the oysters to the egg mixture and coat evenly. Then, using tongs, place the oysters into the plastic bag with the seasoned breading. Seal the bag and shake to evenly coat the oysters.
In a large pot or deep fryer, heat the vegetable oil to 365 degrees. Fry the oysters in batches for 2 minutes or until they are golden brown and crisp. Once fully cooked, remove from the oil and drain on a few pieces of paper towel. (Be careful not to overcrowd your frying oil. Fry the oysters in small batches for best results.)
To plate, add a few pieces of lettuce to the Po-Boy Roll and then some of the remoulade sauce. Add 8-10 fried oysters and squeeze a bit of lemon juice over the top. Serve hot.