Oyster po' boys

all details

This New Orleans palm-size sandwich is piled high with glorious fried oysters.

Oyster po'boys and chilli fried school prawns.
Photo: Katie Quinn Davies

Ingredients

  • 1 egg
  • 2/3 cup milk
  • Salt and pepper
  • 1/3 cup plain flour
  • 2 tsp smoked paprika
  • 1/2 cup panko crumbs
  • 20 oysters, shucked
  • 2 cups rice bran oil
  • 4 small soft white rolls
  • 1 baby cos lettuce
  • 4 cherry tomatoes
  • Spiced mayonnaise (see recipe below)
  • Coriander, optional

Method

Whisk together egg and milk, season and set aside.

Combine flour and paprika on 1 plate; place panko crumbs on another.

Dust oysters in flour mixture, then dip in egg mixture, then crumbs.

Heat oil in deep, heavy-based frying pan.

With tongs, drop oysters, in batches of 5, into hot oil.

Deep-fry until golden, 30 seconds per batch (oil may spit).

Drain on kitchen towel. Split rolls and fill with lettuce, sliced tomatoes, oysters and spiced mayonnaise.

Add coriander sprigs, if desired. Serve while oysters are hot.

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April