Print

Crispy Oyster Po’Boy Sandwich with Easy Creole Tartar Sauce

Crispy Oyster PoBoy Sandwich - featured image
Print Recipe

This classic New Orleans Po’Boy features plump, crispy fried oysters piled high on soft French bread, topped with a zesty homemade Creole tartar sauce and fresh veggies. It’s a comforting, crowd-pleasing sandwich perfect for brunch, potlucks, or casual dinners.

Ingredients

Scale
  • 1 pound fresh oysters, shucked, drained and patted dry
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped sweet pickles (or dill pickles)
  • 1 tablespoon finely chopped capers
  • 1 tablespoon Creole or Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 French bread rolls or hoagie rolls (about 6-inch each), split lengthwise
  • 2 cups shredded iceberg lettuce
  • 2 medium tomatoes, sliced
  • Sliced dill pickles
  • Optional: thinly sliced red onion

Instructions

  1. Rinse and drain the oysters, then gently pat dry with paper towels. Set aside.
  2. In a mixing bowl, whisk together mayonnaise, chopped pickles, capers, mustard, lemon juice, hot sauce, Cajun seasoning, and smoked paprika. Add salt and pepper to taste. Cover and refrigerate until ready to use.
  3. Set up a dredging station: pour buttermilk into one shallow bowl. In another, combine flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
  4. Working in batches, dip oysters into buttermilk, letting excess drip off. Coat each oyster in the flour-cornmeal mix, pressing lightly so it sticks. Place coated oysters on a plate.
  5. Pour vegetable oil into a large skillet or Dutch oven to about 1 1/2 inches deep. Heat to 350°F.
  6. Carefully add oysters in small batches, frying until golden brown—about 2-3 minutes per batch. Flip halfway for even crispiness. Remove with a slotted spoon and drain on a wire rack over paper towels.
  7. Split bread rolls and lightly toast if desired. Spread a generous layer of Creole tartar sauce on both sides. Add shredded lettuce, tomato slices, and pickles.
  8. Pile the hot oysters onto the sandwich base. Press gently so everything stays put.
  9. Top with more tartar sauce and extra pickles or onion if desired. Serve immediately while hot and crispy.

Notes

For extra crunch, use a double dredge (buttermilk, flour/cornmeal, repeat). Fry oysters in small batches to keep oil temperature steady. Gluten-free and dairy-free substitutions are possible. Prep veggies and sauce before frying for quick assembly. If baking, spray dredged oysters with oil and bake at 425°F for about 15 minutes.

Nutrition

Keywords: Po'Boy, oyster sandwich, Creole tartar sauce, New Orleans, fried oysters, Cajun, Southern comfort food, seafood sandwich

Find it online: https://blingbite.com/crispy-oyster-poboy-sandwich-with-easy-creole-tartar-sauce/