Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce

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I hate to tell you, but in Ol' New Awlins, there was no such thing as an Oyster po'boy: it was an "Oyster Loaf". Food in New Orleans started changing in the 1970's when our grandmother's started dying off and outsiders like Paul Prudhomme started showing up (and where he is from, you can't even buy real French Bread. Don't get me wrong, the food can be good, but it is not what we older guys grew up with: especially the amount of Cayenne Pepper - that is definitely West Louisiana. Next, in New Awlins, the French Bread (usually not po'boy bread is cut all the way through; the "sauce" is mayo and ketchup; it is further "dressed" with shredded lettuce and/or cabbage; and finally sliced Creole tomato. Yours can be good, but don't call it authentic. I really feel for tourists who think they are partaking in "real" New Orleans style food, when today's over-peppered crap is but a shadow sacrilege, when compared to the delicately spiced foods of yesteryear, and what is still served at the tables by the locals. Sorry for the rant, but if people knew what classical New Awlins food was, it would really be popular, and people wouldn't turn up their noses because of the over-peppering of what is called "New Orleans Cajun Food".

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When I saw you pour the oyster juice down the drain, I cried. You didn't even suggest to make a stew out of it. Oh well $10.00 to you is nothing, but thats what that amount of oyster juice cost in my area.

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My boyfriend and I purchased a deep fryer yesterday and since we have been wanting to make this recipe for awhile we decided to make it for lunch. After going grocery shopping he decided he wanted shrimp, catfish and clams. To our disappointment they didn't have fresh clam strips, so we used scallops instead. We're not really into oysters... we actually used tyler florence's recipe for the breading (cornmeal, garlic and onion powders after we soaked the seafood in buttermilk and hotsauce then used Sunny's recipe for the sauce.... it was outstanding. The seafood fried up nicely after like 3 minutes, then we put the remoulade sauce on hoagie rolls with some lettuce...it was so great! you gotta try it with this sauce!

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I love fried oysters but I tried the sauce only for now b/c we had shrimp to fry, but the sauce was amazing!!! It couldn't be any easier!! Everything goes straight into the food processor and its done in 3 seconds! And everyone at the party loved it as well.. I will be keeping this recipe for future use! YUMMM

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Not an Oyster fan, but used shrimp instead...YUM! Then I had a lot of the remoulade left over and it was delish mixed with tuna for a fabulous tuna-melt!

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Made a few changes, soaked oysters in Buttermilk instead of whole milk. Added some cayenne, and hot sauce. Left out the salt in the flour mix, and salted the oysters when they came out of the fryer. In the sauce I did add sweet pickles and the juice to sweeten it a bit. It was great!!!

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This sandwich is so tasty, the flavors are great together. The fresh squeezed lemon and the remoulade sauce give this sandwich such a kick. Excellent!!

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Since moving to the bayou of Louisiana several months ago I have been looking for a quick and easy Oyster Po' Boy recipe and this one couldn't have been a better Po' Boy than the ones I have had in New Orleans! Not very complicated and easy to put together in a snap. My step-son who has lived most of his life in Louisiana wolfed it down in no time and stated that it was the best he ever had! Thanks, Sunny! Love watching your shows and looking forward to more of your fast and easy recipes.

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Couldn't have been a better Po' Boy! Not too complicated to put together, and the remoulade was great (I tweaked the remoulade a bit for a little more spice but it was fine before.

My partner is as easy to cook for as a picky 5 year old, and he wolfed it down in no time! Thanks, Sunny! Love your show and looking forward to more of your recipes....

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These were expensive, and more than a little messy to prepare, but just delicious. Reminded me of my many visits to New Orleans as a child! Sunny is one of my favorite TV chefs. Her recipes are fairly simple, and she is likable without trying too hard or coming on too strong the way some others do.