Oyster po’ boys with spicy mayonnaise
The po’boy is a traditional sandwich from New Orleans and is often filled with fried seafood and spicy sauce.
Ingredients
For the spiced flour
- 75²µ/2½´Ç³ú plain flour
- 125g/4½oz cornmeal
- 1 tsp smoked paprika
- salt and freshly ground black pepper
For the fried oysters
- 1 free-range egg, beaten
- 150ml/5fl oz milk
- 8 fresh oysters, shucked
- vegetable oil, for deep-frying
For the spicy mayonnaise
- 100ml/3½fl oz mayonnaise
- 1 garlic clove, crushed
- 2 jalapeño peppers, finely chopped
- 1 tsp capers
- 2 tsp creamed horseradish
- pinch cayenne pepper
For the salsa
- 10 cherry tomatoes, finely chopped
- 1 shallot, finely chopped
- 1 tbsp olive oil
- splash red wine vinegar
- salt and freshly ground black pepper
To serve
Method
For the spiced flour, combine all the ingredients in a bowl. Add salt and pepper to taste.
In a separate bowl, combine the egg and milk. Dip the oysters in the egg and milk mixture and then in the spiced flour, making sure they are completely coated.
Heat the oil in a large, deep saucepan to 180 C. (CAUTION: hot oil can be dangerous – do not leave unattended). Deep-fry the oysters for about 2–3 minutes, or until golden. Remove with a slotted spoon and drain on kitchen paper.
Combine all of the ingredients for the spicy mayonnaise in a bowl and combine all of the ingredients for the salsa in another bowl. Spread the mayonnaise generously inside the rolls, fill with the lettuce and top with the fried oysters. Spoon the salsa over the top and serve with lemon wedges.
