Recipe: Fried Oyster Po' Boy

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Shuck the oysters and place them in a bowl of buttermilk.

In a separate bowl, combine cornmeal, flour, cajun seasoning, salt, and black pepper.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Dip each oyster into the buttermilk, then dredge in the cornmeal mixture until well coated.

Carefully place the coated oysters into the hot oil, frying in batches until golden brown, about 2-3 minutes per side.

Remove the fried oysters and drain on paper towels to remove excess oil.

Slice the brioche rolls in half and toast lightly if desired.

Spread hot sauce on the inside of each roll.

Layer shredded lettuce, tomato slices, and pickle slices on the bottom half of the rolls.

Top with the fried oysters, then close the sandwich with the top half of the rolls.

Serve immediately with extra hot sauce on the side.

Cooking Techniques

Spice Level:

Allergens