Fried Oyster Po’Boy (early 1900s) on Sandwiches of History⁣

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Make the remoulade sauce by mixing mayonnaise, horseradish, diced dill pickles, minced garlic, hot sauce, Worcestershire sauce, Dijon mustard, lemon juice, salt, and black pepper together.

Prepare the dredge by combining flour, cornmeal, semolina, and Creole seasoning in a bowl.

Beat together 2 eggs in a separate bowl.

Whisk in a little of the flour, cornmeal, and seasoning mixture into the beaten eggs.

Shuck the oysters.

Toast the bread lightly.

Coat the oysters first in the dry dredge, then in the wet egg mixture, and back into the dry dredge again.

Fry the oysters in oil at 375°F until golden brown, and sprinkle with salt after frying.

Assemble the sandwich by spreading remoulade on the bread, adding fried oysters, tomato, shredded lettuce, and dill pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens