Crispy Oyster Po’ Boy with Goose Point Oysters

Ingredients:

• 1 pint Goose Point oysters, drained
• 1 cup Goose Point signature breading mix
• 1/2 cup buttermilk (or whole milk with a splash of lemon juice)
• Peanut or vegetable oil for frying
• 2 French rolls or hoagie buns, lightly toasted
• 1/2 cup shredded iceberg lettuce
• 1 ripe tomato, thinly sliced
• Mayonnaise or remoulade sauce (see below)

Optional Remoulade Sauce (for extra kick):

• 1/2 cup mayo
• 1 tbsp Creole mustard
• 1 tsp hot sauce
• 1 tsp paprika
• 1 clove garlic, minced
• 1 tsp lemon juice
• Salt & pepper to taste

Instructions:

Prep the oysters:
Pat the oysters dry with paper towels. Dip them into buttermilk to coat evenly.

1. Breading:
   Toss the oysters in the Goose Point signature breading until well coated. Shake off any excess.
2. Fry:
   Heat about 2 inches of oil in a deep skillet or fryer to 350°F (175°C).
   Fry the oysters in batches until golden brown and crispy — about 2-3 minutes. Drain on paper towels.
3. Assemble the Po’ Boy:
   • Spread mayo or remoulade on both sides of the toasted roll.
   • Layer the fried oysters on the bottom half.
   • Top with tomato slices and shredded lettuce.
   • Close the sandwich and serve immediately.