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Oyster po'boy
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Total Time:
20 minutes
Iconic New Orleans sandwich: deep-fried meat/seafood in crusty baguette, known as po’ boy, derived from "poor boy" for affordable, filling meal.
Ingredients:
  • vegetable oil
  • 20 oysters, shucked, from sustainable sources
  • paprika
  • 4 small baguettes or ciabatta rolls
  • 8 ripe cherry tomatoes
  • ½ a cucumber
  • cos, little gem and/or wild rocket leaves
  • 2 large free-range egg yolks
  • 1 teaspoon cornflour
  • 175 g self-raising flour
  • 1 teaspoon capers
  • 2 cornichons
  • a few sprigs of fresh flat-leaf parsley
  • 150 g mayonnaise, made using free-range eggs
  • 1 lemon
Instructions:
  • For the tartare sauce, finely chop capers, cornichons, and parsley leaves, then mix with mayonnaise, lemon zest, and juice. Heat oil in a large, deep saucepan to 180ºC. Test readiness by dropping in a piece of bread – if it bubbles to the surface, it's ready. Always be cautious around hot oil to prevent burns. While oil heats, prepare the batter by whisking yolks into 350ml of iced water, then gently stir in flours for a slightly lumpy texture. Coat oysters in batter, shaking off excess. Carefully fry oysters in batches until golden brown and crisp all around. Drain on paper towels, then dust with paprika and sea salt. To assemble po’ boys, open rolls, slice tomatoes, and peel cucumber into strips. Spread tartare sauce on rolls, add salad leaves, tomatoes, cucumber, fried oysters, and more tartare sauce. Serve immediately with a cold pint of Guinness.

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