Oyster Po Boys with Remoulade Sauce

A perfect oyster recipe made all the better with our Horseradish Tartar Sauce.

Ingredients

  • 1/2 lb. Fresh oysters, shucked
  • Salt and pepper to taste
  • 1 package Tempura batter mix
  • Water for tempura batter
  • Panko breadcrumbs
  • Vegetable oil for frying
  • 1/2 cup Robert Rothschild Farm Horseradish Tartar Sauce
  • 1 tsp. Hot sauce
  • 1 tsp. Horseradish, grated
  • 1 1/2 tsp. Capers, minced
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Cajun seasoning
  • 1 loaf French bread
  • Iceberg lettuce, shredded
  • 1-2 Fresh tomatoes, thinly sliced
  • Directions
    1. Season oysters with salt and pepper. Pour 1/2 of tempura batter mix in a bowl and mix with water to form batter. Place remaining tempura batter mix in another bowl and leave dry. Dredge oysters in dry tempura batter mix and shake off excess. Quickly dip into wet tempura batter on both sides. Finally coat in panko breadcrumbs on both sides very well.
    2. Place oysters in 325 degrees F hot oil of a deep fryer or frying pan. Fry for 3-4 minutes until crispy and golden brown. Remove and drain on paper towels.
    3. In a small mixing bowl, form remoulade sauce by whisking together the Horseradish Tartar Sauce, hot sauce, horseradish, capers, lemon juice and Cajun seasoning.
    4. Slice French bread into 4 pieces about 6 inches long and then slice open lengthwise.
    5. To assemble, spread a generous layer of remoulade sauce on 1 half of each loaf, add fried oysters to each loaf and finally top with shredded lettuce and tomatoes.

Products used in this recipe

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