Oyster po' boys
This New Orleans palm-size sandwich is piled high with glorious fried oysters.
Photo: Katie Quinn Davies
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- 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
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.