Fried Oyster Po' Boy | Schnucks

Fried Oyster Po’ Boy

30-Minute Dinner, Sandwiches, Tacos & Wraps, Seafood, Stovetop

If you want to feel like you’re on a dock watching the ocean tide come in, look no further than this oyster po’ boy!



If you want to feel like you’re on a dock watching the ocean tide come in, look no further than this oyster po’ boy!


  • vegetable oil, for frying
  • 1 cup buttermilk
  • 1/4 tsp. ground cayenne pepper
  • 2 (8 oz.) cans oysters, drained
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup Cajun Remoulade (see recipe notes)
  • 4 sub rolls, split and toasted
  • shredded lettuce, for topping
  • sliced tomato, for topping
  • sliced red onion, for topping
  • pickle chips, for topping


  1. In a large stockpot (or the tallest pot you own), heat a few inches oil over medium-high to a temperature of 375 degrees (use a candy/deep fry thermometer to monitor temperature*). In a medium bowl, combine buttermilk and cayenne pepper. Add oysters and toss to coat; let stand 5 minutes. In a separate medium bowl combine cornmeal, flour and salt.
  2. Toss oysters in cornmeal mixture to coat and, working in batches if necessary (don't let pot get too crowded), carefully add to the pot. Cook, stirring occasionally, 2–3 minutes or until crisp and golden-brown. Using a slotted spoon, remove oysters from pot and transfer to a plate lined with paper towels. Season with salt, if desired.
  3. Spread Cajun Remoulade (see recipe notes) on the bottom of each roll. Top with oysters, lettuce, tomatoes, red onion and pickle; serve.

Recipe Notes

Cajun Remoulade

Stir together all ingredients. Season with salt and black pepper, if desired. Cover and refrigerate up to 1 week. Makes about 1/2 cup.

  • 1/4 cup light mayo
  • 1 tbsp. lime juice
  • 2 tsp. salt-free Cajun seasoning
  • 2 tsp. coarse-ground mustard
  • 2 tsp. honey
  • 1 tsp. capers
  • 1 tsp. minced garlic
  • 1/4 tsp. ground cayenne pepper
    Candy/Deep Fry Thermometer

    *If you don’t have a candy/deep fry thermometer, oil temperature can also be tested with the end of a wooden spoon. Place it in the oil; if small, steady bubbles appear around the spoon, your oil is ready for frying. However, if the oil bubbles vigorously, it needs to be cooled.

        Nutrition Facts

        749 CALORIES Per Serving

        FAT: 31G


        CHOLESTEROL: 118MG

        SODIUM: 1025MG


        FIBER: 4G

        SUGAR: 14G

        PROTEIN: 20G

        Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.