Recipe: Po Boy Oysters with Cajun Remoulade

Posted on April 14, 2016

The presentation of this recipe is a beautiful and simple way to honor the main ingredient: oysters. Purchase local oysters if you are in the position to do so. Here on Long Island, we have access to fresh local seafood, which makes this recipe that much better. The sauce is easily customizable to fit your taste – add extra jalapeno hot sauce if you want a big kick, reduce it if you prefer a less spicy sauce. Enjoy!

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Author: Bhavani Jaroff

Ingredients

2 doz. Shucked Oysters - save the bottom of the shells to serve the fried oysters in

Marinade

1 cup buttermilk
1 t. Old Bay Spice
1 Tbs. Emeril Essence

Breading

½ cup Masa Harina
¼ cup unbleached white flour or Gluten Free Flour
¼ cup panko flakes or Gluten Free Bread Crumbs
1 Tbs. Emeril Essence
½ t. Old Bay
1 t. Cajun spice blend
1 t. lemon zest

Cajun Remoulade Sauce

1 cup organic mayo
1 t. dry mustard
1 Tbs. fresh lemon juice
2 Tbs. Horseradish
2 t. Jalapeno Hot sauce
1-½ t. German mustard
1 t. minced garlic
2 t. capers
2 t. ketchup

Instructions

Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator
To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2 minutes. Dry completely
In separate bowl, combine ingredients for the breading
Remove oysters from marinade and dredge in the breading mixture
In heavy cast iron skillet, or deep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.
In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters
Garnish with chopped parsley

Step By Step Instructions

Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator.