Oyster po'boys
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
The beauty of this recipe is that the cornmeal crust not only gives a fab texture and flavour but it 'seals' the oyster before so it cooks lightly in its own juices and none of the fat is absorbed from deep frying.
Method
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To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.
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For the cornmeal crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
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In a separate bowl, combine the egg and milk in a bowl for the egg wash.
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Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally.
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Heat the grapeseed or vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it (CAUTION: hot oil can be dangerous - do not leave unattended).
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Deep-fry the coated oysters until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
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Take a freshly warmed French stick, split down the middle and butter. Top with a layer of lettuce then drizzle over the remoulade sauce. Add the deep-fried oysters and cover with the other half of the French loaf.
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Eat at once.
Ingredients
- 18 freshly shucked oysters, or more if you like
- grapeseed oil or vegetable oil, for deep frying
For the remoulade
- 1 small jar mayonnaise, or make your own
- 1 tbsp chopped fresh tarragon
- 1 tbsp capers
- 1 tbsp finely chopped shallots
- 1 tsp French mustard
- dash Tabasco
- 1 tbsp tomato purée
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- ½ tsp cayenne pepper
- 1 tbsp horseradish sauce
For the cornmeal crust
- 225g/8oz cornmeal
- 1 tbsp ground cumin
- 1 tsp ground fennel
- 1 tsp cayenne pepper
- salt and freshly ground black pepper
For the egg wash
To serve
- French stick, warmed
- butter
- crisp lettuce, such as cos, torn
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