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Oyster po' boy
Oyster po' boy
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Classic New Orleans sandwich on crisp baguette.
Ingredients:
  • 1 egg, lightly beaten
  • 125.00 ml dried breadcrumbs
  • 12 Pacific oysters, shells removed
  • Canola oil, to shallow-fry
  • 1 Stone Baked White Sourdough Baguette, cut into 4 pieces, split
  • 125.00 ml tartare sauce, plus extra to serve
  • 120g packet Brand Baby Rocket
  • 2 field tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 57.20 gm Brand Honey & Balsamic Dressing
  • Lemon wedges, to serve
Instructions:
  • Place the egg in a dish. Spread breadcrumbs on a plate. Pat oysters dry with a paper towel. Dip each oyster in the egg, then coat with breadcrumbs. Repeat for a double coating.
  • In a large saucepan over high heat, sizzle the oysters in hot oil for 2 minutes until they turn golden and crispy. Remove them with a slotted spoon and let them drain on a paper towel-lined plate.
  • Spread the bread bases generously with flavorful tartare sauce. Arrange them elegantly on plates. Add a generous handful of 50g rocket, followed by sweet tomatoes and crispy fried oysters. Finish by stacking the sandwiches with the bread tops for a delicious final touch.
  • Combine the leftover arugula, onion, and dressing. Serve alongside rolls, extra sauce, and lemon wedges for a delightful meal.

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