📍 Where this dish comes from: Charleston, South Carolina · Rainbow Row
Discover the history of this region →
Discover the history of this region →
The po’boy is a New Orleans icon, but the French bread it’s traditionally served on isn’t doing the oysters any favors carb-wise. This version wraps the same crispy fried oysters and spicy remoulade in cool, crisp lettuce, letting the fried oysters take center stage.
What You’ll Need
Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 pint shucked oysters drained
- 3/4 cup almond flour
- 1/4 cup golden flaxseed meal
- 1 tsp Cajun seasoning
- 2 large eggs beaten
- 1/2 cup avocado oil for frying
- 1 head butter lettuce leaves separated
- 1/2 cup mayonnaise
- 1 tbsp Creole mustard
- 1 tsp hot sauce
- 1 cup shredded lettuce for wraps
- 1 tomato thinly sliced
Instructions
- Mix almond flour, flaxseed meal, and Cajun seasoning in a shallow bowl.
- Dip oysters in beaten egg, then coat in the flour mixture.
- Heat avocado oil in a skillet over medium-high heat. Fry oysters in batches, 1–2 minutes per side, until golden. Drain on paper towels.
- Whisk together mayonnaise, Creole mustard, and hot sauce for the remoulade.
- Lay out butter lettuce leaves, fill each with shredded lettuce, tomato, and fried oysters.
- Drizzle with remoulade and serve immediately.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 20g | Fat: 24g | Fiber: 2g
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Health Benefits
- Oysters are a rich source of zinc and vitamin B12.
- Butter lettuce replaces bread, removing the largest source of carbs in a traditional po’boy.
- Homemade remoulade avoids the added sugars in many bottled sauces.
Pairs Well With
- Pan-Fried Okra, Cornmeal-Style Crust
- Cucumber and Vidalia Onion Salad