Oyster Loaf Sandwich
Crispy, golden-fried oysters, fresh vegetables, and zesty remoulade sauce come together in the ultimate "Oyster Loaf Sandwich"—a classic Southern dish perfect for seafood lovers. This indulgent sandwich features tender oysters coated in a spiced cornmeal crust, fried to crunchy perfection, and nestled inside a warm, buttery French bread loaf. The addition of shredded lettuce, juicy tomatoes, and optional pickles offers a refreshing contrast to the rich seafood filling, while the remoulade sauce ties it all together with its tangy kick. Whether you're recreating a New Orleans po' boy or serving up a unique recipe for a crowd, this sandwich recipe is a true showstopper. Ready in just 35 minutes, it's an irresistible combination of textures and flavors that will transport your taste buds straight to the Gulf Coast.
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Recipe Information
Ingredients
- 24 pieces Fresh oysters
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 1 cup Buttermilk
- 3 cups Vegetable oil
- 1 large Loaf of French bread (or hoagie rolls)
- 2 tablespoons Butter
- 0.5 cup Remoulade sauce
- 1 cup Shredded lettuce
- 4 pieces Tomato slices
- 0.25 cup Pickles (optional)
Instructions
Rinse the oysters in cold water and gently pat them dry with paper towels. Set aside.
In a shallow bowl, whisk together the flour, cornmeal, cayenne pepper, salt, and black pepper.
In a separate bowl, whisk the eggs and buttermilk until combined.
Dip each oyster into the flour mixture, then into the buttermilk mixture, and coat again in the flour mixture. Set the breaded oysters aside on a plate.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Carefully fry the breaded oysters in batches, about 2–3 minutes per side, until golden brown and crispy. Remove the fried oysters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Preheat the oven to a low broil setting. Slice the French bread loaf horizontally without cutting all the way through, creating a pocket.
Spread the butter evenly on the insides of the bread and broil for 1–2 minutes until lightly toasted.
Spread remoulade sauce generously inside the toasted bread.
Layer shredded lettuce, tomato slices, and pickles (if using) inside the loaf.
Add the fried oysters to the sandwich, ensuring they're evenly distributed.
Close the sandwich loaf gently, slice into portions, and serve immediately.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 49.4 mcg | 247% | |
| Calcium | 616 mg | 47% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
