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Fried oyster po’ boy

Name: Fried oyster po’ boy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 2 tablespoons plain flour; 1 egg, beaten; 1/3 cup (35g) fine dry breadcrumbs; 12 freshly shucked oysters; 20g unsalted butter; 2 tablespoons mayonnaise; Tabasco sauce, to taste; 3 long hotdog rolls; 2 large iceberg lettuce leaves, shredded; Lemon wedges, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

A po’ boy is a New Orleans invention from 1929, designed to feed hungry masses fast. Back then, a loaf of bread was split and stuffed with whatever was cheap and plentiful. They’re more luxurious these days, such as this one with fried oysters and chilli mayo.

2 tablespoons plain flour
1 egg, beaten
1/3 cup (35g) fine dry breadcrumbs
12 freshly shucked oysters
20g unsalted butter
2 tablespoons mayonnaise
Tabasco sauce, to taste
3 long hotdog rolls
2 large iceberg lettuce leaves, shredded
Lemon wedges, to serve

Method

1.

In a small bowl, combine flour with salt and pepper. Place egg and breadcrumbs in separate small bowls. Coat each oyster in flour, then egg, then crumbs.
2.

Melt butter in a frypan over medium-high heat until foaming. Lightly fry the oysters, in batches if necessary, for 1 minute each side or until plump and golden. Set aside on paper towel to drain.
3.

Combine the mayonnaise and Tabasco sauce in a bowl. Split and lightly warm or grill the rolls. Spread the bases with chilli mayo, then scatter with shredded lettuce and tuck 4 oysters into each. Serve hot, with lemon wedges.