Nothing beats a Fried Oyster Po’Boy — a New Orleans street-food classic. Crispy, golden-brown oysters with tender centers deliver that unmistakable briny flavor.
Served here with a creamy Remoulade Sauce. With this sandwich in hand, you can almost hear a Mardi Gras brass band.
The oyster is a storied mollusk that people have enjoyed for millennia. Today we prepare it many ways — raw with horseradish and hot sauce, grilled, or fried. A bushel of oysters opens up a world of simple, delicious dishes.
One of my favorites is the Fried Oyster Po’Boy, especially when topped with homemade Remoulade Sauce. If you enjoy this, check out the fried Catfish Nuggets recipe on this site as another Southern favorite.
Fried Oyster Ingredients
- Shucked oysters
- Large eggs
- Heavy cream
- Creole seasoning (low salt recommended)
- Cornmeal mix
- Peanut oil (or vegetable oil) for frying
See exact quantities in the recipe card below.
Recipe walkthrough: Instructions
This overview covers the main steps. For the full recipe with measurements see the recipe card at the bottom.
- Step 1: Shuck the oysters if they are not already prepared.
- Step 2: Whisk eggs, cream, garlic powder and onion powder together until combined.
- Step 3: Mix the cornmeal, Creole seasoning and black pepper in a separate bowl.
- Step 4: Dip each oyster in the egg mixture, then coat thoroughly with the cornmeal mixture.
- Step 5: Fry in oil heated to about 350°F for roughly 2 minutes, until golden.
- Step 6: Remove with a slotted spoon and drain on paper towels or a wire rack. Squeeze fresh lemon over the oysters if you like.
- Step 7: Prepare the Remoulade Sauce by mixing its ingredients until smooth.
- Step 8: Assemble the Po’Boy: layer shredded lettuce, sliced tomatoes and pickles on po’boy bread, add the fried oysters and spoon the Remoulade Sauce over the top.
Po’Boy Ingredients
The ingredients above make a flavorful Oyster Po’Boy. Use po’boy bread or hoagie rolls if needed, and top with shredded lettuce, fresh sliced tomatoes, dill pickles and a generous drizzle of Remoulade Sauce.
Spoon the Remoulade Sauce over the fried oysters for a bright, tangy finish.
Recipe variations and substitute ideas
- Vegetable oil – a neutral alternative to peanut oil for frying.
- Roast beef – try a roast beef po’boy for a different classic sandwich experience.
- Cajun seasoning – interchangeable with Creole seasoning if you prefer a slightly different spice blend.
- Dressed – a traditional po’boy is “dressed” with lettuce, tomato and pickles.
- Fried shrimp – swap oysters for shrimp to make another beloved variation.
- Cayenne – add a pinch for extra heat.
Other Oyster Recipes I think you’ll love
- Baked Oyster Dressing — a rich casserole-style dish that’s great for holidays.
- Chargrilled Oysters — smoky, buttery and full-flavored.
- Raw Oysters — simple and briny, served chilled with lemon and horseradish.
Pair fried oysters with sides like those served with fried catfish; southern hush puppies are an especially good match.
If you try this Oyster Po’Boy recipe or any other from the site, please leave a comment to tell me how it turned out — I love hearing from readers.
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Oyster Po’Boy
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Ingredients
Fried Oysters
- 1 Pint Oysters shucked (about 4 dozen)
- 3 Each Large Eggs
- 2 Tablespoons Heavy Whipping Cream
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Creole Seasoning low salt
- 2 Cups Cornmeal Mix
- Peanut Oil enough for frying
Oyster Po’Boy
- 1 Each Po’Boy Bread or hoagie rolls
- 2 Cups Shredded Lettuce
- 2 Each Fresh Tomatoes sliced
- 1 Cup Dill Pickles sliced
- 4 Tablespoons Creamy Remoulade Sauce
Instructions
-
Shuck oysters if needed.1 Pint Oysters
-
In a medium bowl, whisk the eggs, cream, garlic powder and onion powder until combined.
-
In a separate bowl, combine cornmeal mix, Creole seasoning and black pepper.
-
Dip oysters in the egg mixture, then coat with the cornmeal mix.
-
Fry in oil at 350°F for about 2 minutes until golden and crisp.
-
Remove with a slotted spoon and drain on paper towels or a wire rack.
-
Mix the Remoulade Sauce ingredients until smooth.
-
Assemble po’boy with lettuce, tomato and pickles, add oysters and drizzle with Remoulade.
Notes
Fry in small batches so the oysters cook evenly and don’t stick together.
If you don’t have a thermometer, test the oil with the handle of a wooden spoon — bubbles should fizz around it when the oil is hot enough.
Nutrition
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