A spicy fix from the deep south

Huxtabook, by Daniel Wilson, is available in stores nationally from March. Published by Hardie Grant Books, RRP $49.95. This is an edited extract.

Rice flour-crusted oyster po'boy with sriracha mayo

As I did my formal chef training in the United States, I'm well versed in the many different sandwiches they make there. These were one of the first po' boys to appear on a Melbourne menu, and they have now popped up in lots of places around town. I find them especially good when nursing a hangover.

4 small Vietnamese bread rolls

125g (1/2 cup) Japanese mayonnaise (Kewpie)

3 tsp Sriracha chilli sauce (see note)

vegetable oil, for deep-frying

12 oysters, shucked and washed in salted water to remove any shell

rice flour, for dusting

1/2 iceberg lettuce, finely sliced

1. Slice the bread rolls in half, leaving one side intact, and warm them in a moderate oven.

2. Mix the Kewpie with the chilli sauce.

3. Heat about five centimetres of oil in a large saucepan to 180C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.

4. Dust the oysters in the rice flour and lower them into the hot oil. Deep-fry for one minute, or until just cooked through and crisp. Remove from the oil using a slotted spoon and drain immediately on paper towel.

5. Toss the lettuce through the kewpie chilli dressing and place inside the warm buns. Top each bun with three oysters and enjoy!

Serves 4

Note: Sriracha chilli sauce is a Thai sauce made from chillies, vinegar, garlic, sugar and salt. Most Asian grocers stock it.

Jalapeno and cheddar croquettes

These little guys have been probably the most popular bite at Huxtable. They're inspired by an American bar snack called the jalapeno popper (a whole jalapeno chilli stuffed with cheese, then crumbed and fried). Ours are creamy in texture and do really scream for beer! One is never enough.

250ml (1 cup) milk

35g butter, diced

65g plain (all-purpose) flour

1½ tbsp cornflour (cornstarch)

40g (1/3 cup) chopped pickled jalapeno chillies

50g grated cheddar

Vegetable oil, for deep-frying

Crumbing mixture

2 eggs

250ml (1 cup) milk

160g (2 cups) fresh breadcrumbs

Plain (all-purpose) flour, for dusting

For the croquettes

1. Combine the milk, butter, flour and cornflour in a saucepan. Cook over medium heat, stirring constantly, for about 15 minutes, until the sauce is very thick and the floury taste has cooked out. Make sure the sauce is very thick, otherwise you won't be able to roll and crumb the croquettes.

2. Spoon the mixture into a bowl. Add the jalapenos and cheese and season with sea salt and ground black pepper. Refrigerate for at least four hours, until firm.

To crumb the croquettes

1. Whisk together the egg and milk. Place the breadcrumbs in a bowl.

2. Roll the cold cheese mixture into 12 balls. Dust the balls with the flour, then coat in the egg wash, then the breadcrumbs. Put the croquettes back into the egg wash, then back into the breadcrumbs, to double-crumb them.

3. Place on a tray lined with plastic wrap, then refrigerate for about an hour to set the crumbs.

To serve

1. Heat about five centimetres of vegetable oil in a large saucepan to 180C. Test by dipping a wooden chopstick into the oil - the chopstick will sizzle when the oil is ready.

2. Working in batches, deep-fry the croquettes for 1-2 minutes, or until golden. Remove from the oil using a slotted spoon and drain immediately on paper towel.

3. Season with sea salt and enjoy hot, with a frosty beer.

Serves 12