Oyster Po'boys

Oyster Po'boys
  • Author: The Hairy Bikers

A crunchy and flavorful delight awaits with these crispy deep-fried oysters. Coated in a seasoned cornmeal crust and fried to golden perfection, these succulent morsels are paired with a zesty homemade remoulade sauce. Nestled in a warm French stick with crisp lettuce, each bite promises a harmonious blend of textures and tastes. Enjoy this indulgent treat immediately for a truly satisfying seafood experience.

— Constant Cookbook

Ingredients

  • 18 freshly shucked oysters
  • or vegetable oil, for deep frying grapeseed oil
  • 1 small jar mayonnaise
  • 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
  • 225g/8oz cornmeal
  • 1 tbsp ground cumin
  • 1 tsp ground fennel
  • 1 tsp cayenne pepper
  • salt and freshly ground black pepper
  • 2 eggs
  • 285ml/½pint milk
  • French stick, warmed
  • butter
  • crisp lettuce

Instructions

  • To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.
  • For the cornmeal crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
  • In a separate bowl, combine the egg and milk in a bowl for the egg wash.
  • Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally.
  • 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).
  • Deep-fry the coated oysters until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
  • 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.
  • Eat at once.

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Cook Time

10M

Prep Time

PT30M

Yield

Serves 6