Description
A classic Louisiana sandwich featuring crisp fried oysters and tangy remoulade on a soft French roll.
Ingredients
Scale
- 1 lb shucked oysters
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 beaten eggs
- 1 cup cornmeal or panko
- Vegetable oil for frying
- 4 split French rolls
- Shredded lettuce
- Sliced tomatoes
- 1 cup mayonnaise
- 2 tbsp Creole mustard
- 2 tbsp finely chopped pickles or relish
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tsp smoked paprika
Instructions
- Make the remoulade by whisking together mayonnaise, Creole mustard, pickles, lemon juice, hot sauce, smoked paprika, and salt. Chill.
- Pat the oysters dry and season. Dredge in seasoned flour, dip in beaten eggs, then coat in cornmeal or panko.
- Heat oil to 350°F (175°C) in a heavy skillet. Fry oysters in batches for 1.5–3 minutes until golden and crispy; drain on a wire rack.
- Toast the split French rolls. Spread remoulade on the rolls, add lettuce and tomato slices, then stack fried oysters and extra remoulade.
Notes
Serve with fries and lemon wedges for a classic experience. Oysters can be replaced with gluten-free options by using rice flour and gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg