Crispy Chesapeake Oyster Po’ Boys with Lemon-Dill Slaw
Rated 5.0 stars by 1 users
Cuisine
Southern
Author:
3 Hands Oyster Company
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Calories
790
These crispy oyster po’ boys feature plump Chesapeake Bay oysters coated in a seasoned cornmeal breading and fried until golden brown. Each sandwich is finished with a cool lemon-dill slaw, sliced tomatoes, and a tangy remoulade-style sauce. It is a satisfying coastal classic and an excellent way to enjoy fresh shucked oysters at home.
Ingredients
Lemon-Dill Slaw
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3 cups finely shredded green cabbage
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1/2 cup shredded carrot
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1/4 cup mayonnaise
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon chopped fresh dill
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
Po Boy Sauce
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon finely chopped dill pickles
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1 teaspoon hot sauce
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1 teaspoon fresh lemon juice
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1/2 teaspoon smoked paprika
Fried Oysters
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1 quart fresh shucked oysters, drained
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1 cup buttermilk
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3/4 cup all-purpose flour
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3/4 cup yellow cornmeal
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1 teaspoon kosher salt
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon cayenne pepper
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Vegetable or peanut oil, for frying
For Assembly
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4 soft French sandwich rolls or hoagie rolls
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1 large tomato, thinly sliced
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Dill pickle slices
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Lemon wedges, for serving
Directions
Prepare the slaw. In a medium bowl, combine the cabbage and carrot. Add the mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper. Toss until evenly coated. Refrigerate while preparing the remaining ingredients.
Make the po’ boy sauce. In a small bowl, stir together the mayonnaise, Dijon mustard, chopped pickles, hot sauce, lemon juice, and smoked paprika. Cover and refrigerate until needed.
Prepare the oysters. Drain the oysters thoroughly and gently pat them dry with paper towels. Place the oysters in a shallow bowl and pour the buttermilk over them.
Mix the breading. In a separate shallow dish, combine the flour, cornmeal, salt, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Heat the frying oil. Pour approximately 2 inches of oil into a heavy skillet or Dutch oven. Heat the oil to 350°F.
Bread the oysters. Working in small batches, lift the oysters from the buttermilk and allow the excess to drip away. Coat each oyster thoroughly in the cornmeal mixture, pressing gently so the breading adheres.
Fry until golden. Carefully lower the breaded oysters into the hot oil without overcrowding the pan. Fry for approximately 2 to 3 minutes, turning once, until crisp and golden brown.
Drain the oysters. Transfer the fried oysters to a wire rack or a paper-towel-lined tray. Lightly season with additional salt while they are still hot. Allow the oil to return to 350°F before frying the next batch.
Warm the rolls. Split the sandwich rolls and lightly toast them in a dry skillet, under the broiler, or in a 350°F oven for several minutes.
Assemble the po’ boys. Spread the prepared sauce on both sides of each roll. Add tomato slices, a generous portion of lemon-dill slaw, fried oysters, and pickle slices.
Serve immediately. Serve the po’ boys while the oysters are hot and crisp, accompanied by lemon wedges and extra sauce.
Recipe Note
For the crispiest oysters, drain and dry them well before breading and maintain the oil temperature near 350°F. Frying too many oysters at once will lower the oil temperature and can make the coating greasy.
The slaw and sauce may be prepared several hours in advance and refrigerated. Fry the oysters immediately before assembling the sandwiches.
Use a food thermometer to monitor the oil, and never leave hot frying oil unattended.