Deep-fried Oyster Po' Boy Sandwiches

Straight from New Orleans, any seafood goes when it's batter between buns.

  • Serves4
  • DifficultyMedium
900g shucked oysters
240ml plus 1 tbsp milk
1 tbsp water
1/4 tsp cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 tsp freshly ground black pepper
Kosher salt
Vegetable oil, for frying
4 (15cm) sandwich buns
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
Special equipment: brown paper bag

For the spicy remoulade sauce

300ml mayonnaise
60ml stone-ground mustard
1 garlic clove, smashed
1 tbsp pickle juice
1 tbsp capers
1 tsp prepared horseradish
1/4 tsp cayenne pepper
1/4 tsp hot paprika
1/2 tsp hot sauce
Special equipment: a food processor

Drain the oysters and place in a small bowl. Cover with 240ml milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 180°C.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 180°C, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about three minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

For the spicy remoulade sauce: Place all ingredients into a food processor and blend until smooth. Chill until ready to serve. Makes 350ml.

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