Zachran's New Orleans Louisiana Cajun Oyster Po' Boy Sandwiches on French Bread

In New Orleans, "dressed" isn't a suggestion, it's a promise: a proper Po' Boy comes loaded with shredded lettuce, tomato, pickles, and sauce on real French bread with a crisp crust and a soft, airy middle. This fried oyster version is the real deal, from the buttermilk soak to the homemade scratch remoulade, all brought together with Zachran's Cajun Fried Chicken Seasoning. Serves 4.

Ingredients

For the oysters

• 1 pint fresh shucked oysters, drained and patted dry
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 tablespoon Zachran's Cajun Fried Chicken Seasoning
• Vegetable oil, for frying

For the dredge

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon Zachran's Cajun Fried Chicken Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne (optional, for extra heat)

For the remoulade

• 3/4 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1 clove garlic, finely minced
• 1 teaspoon paprika
• 1/2 teaspoon Zachran's Cajun Fried Chicken Seasoning
• 1 tablespoon minced green onion or parsley

To dress the sandwiches

• 1 loaf French bread, cut into 4 sections and split lengthwise
• 2 cups shredded lettuce
• 1 large ripe tomato, sliced
• Dill pickle slices

Instructions

1. Soak the oysters. In a bowl, stir together the buttermilk, hot sauce, and 1 tablespoon of the seasoning. Add the oysters and soak for 20 minutes. This tenderizes them and builds flavor from the inside out.
2. Make the remoulade. Whisk all the remoulade ingredients together and refrigerate while you fry, letting the flavors marry.
3. Mix the dredge. Combine the flour, cornmeal, 1 tablespoon of seasoning, salt, black pepper, and cayenne if using.
4. Heat the oil. Pour 2 to 3 inches of oil into a deep skillet or cast-iron pot and bring it to 350 to 365°F. Hot oil is the secret to oysters that are crisp, not greasy.
5. Coat the oysters. Lift an oyster from the buttermilk, let the excess drip off, and press it firmly into the dredge so every bit is coated. For an extra-crispy jacket, dip it back in the buttermilk and dredge a second time.
6. Fry in batches. Fry 2 to 3 minutes, turning once, until deep golden and crisp at the edges. Don't crowd the pot, or the oil temperature will drop. Drain on a wire rack or paper towels and dust with a pinch of seasoning while hot.
7. Toast the bread and build. Lightly toast the French bread until the edges crackle. Spread remoulade generously on both sides, line each side with pickles, then lay down a bed of shredded lettuce and tomato.
8. Pile them high. Load the fried oysters onto the bread, close the sandwich, and press gently. Serve immediately with extra napkins and hot sauce on the side.

Pro tip: A wire rack over a sheet pan keeps fried oysters crisp far better than paper towels alone, and frying one test oyster first lets you dial in your oil temperature before committing the whole batch. Enjoy, cher!