New Orleans Oyster Po Boy With Remoulade


Recipe courtesy of The American Culinary Institute Cookbook

Serves 8


Remoulade Sauce

  • ​1/2 cup mayonnaise
  • ​2 scallions, minced
  • ​1/4 cup celery, minced
  • ​2 tablespoons parsley, minced
  • ​2 tablespoons dill pickle relish
  • ​2 tablespoons red wine vinegar
  • ​4 teaspoons Dijon mustard
  • ​4 teaspoons capers, drained and minced
  • ​2 teaspoons Worcestershire sauce
  • ​4 dashes hot pepper sauce (optional to taste)


  • ​1 1/2 cups bread crumbs
  • ​3/4 cups all-purpose flour
  • ​1 teaspoon freshly ground black pepper (to taste)
  • ​1/2 teaspoon cayenne pepper
  • ​4 dozen oysters, shucked
  • ​4 large eggs, beaten
  • ​1/2 cup canola oil
  • ​8 crusty French rolls cut in half
  • 2 beefsteak tomatoes, thinly sliced
  • ​1 cup shredded romaine lettuce
  • ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

Oyster Po'boy

Click image to enlarge


To prepare the remoulade. Combine the mayonnaise, scallions, celery, parsley, relish, vinegar, mustard, capers, Worcestershire sauce ad pepper sauce in a bowl. Set aside.

Combine the bread crumbs, flour, black pepper and cayenne. Toss with your fingertips to combine. Drain the oysters of any liquid and dry thoroughly. Dip the oysters, one at a time, into the beaten eggs and roll in the bread crumb mixture.

Heat 1/4 cup of the oil in a large skillet until it shimmers. Add half the oysters and fry, turning once, until the oysters are browned and cooked through, 4 to 5 minutes. Repeat with the remaining oil and oysters.

To serve.
Toast the roll halves. Layer the oysters, tomato slices and lettuce evenly on 8 halves and top with the remaining halves. Place remoulade and lemon wedges on the side.

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