Oyster po’boy

Name: Oyster po’boy
Cook time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 dozen large Pacific oysters; 1 cup buttermilk or milk; 50g plain flour; 50g cornflour; 100ml whole egg mayonnaise; 1 tbsp Dijon mustard; 1 tsp smoked paprika; Pinch cayenne pepper; 1 tbsp lemon juice; Sea salt and pepper; Iceberg lettuce; Vegetable oil for deep-frying; 6 soft white dinner rolls, warmed; 1 tomato sliced, or 6 cherry tomatoes, halved; 2 dill pickles, sliced

Jill Dupleix

October 3, 2012

Hartsyard restaraunt in Newtown that serve a honey glazed duck breast and confit and oyster po boy. 13th June 2012. Photo by Dallas KilponenDallas Kilponen

Time:2 hours +Serves:6

Recreate this popular restaurant dish at home.

Ingredients

1 dozen large Pacific oysters
1 cup buttermilk or milk
50g plain flour
50g cornflour
100ml whole egg mayonnaise
1 tbsp Dijon mustard
1 tsp smoked paprika
Pinch cayenne pepper
1 tbsp lemon juice
Sea salt and pepper
Iceberg lettuce
Vegetable oil for deep-frying
6 soft white dinner rolls, warmed
1 tomato sliced, or 6 cherry tomatoes, halved
2 dill pickles, sliced

Method

Soak oysters in buttermilk or milk for two hours, then drain well.
Sift plain flour with cornflour and season. Whisk mayonnaise with mustard, paprika, cayenne, lemon juice, sea salt and pepper to taste.
Finely shred lettuce. Heat oil until a small cube of bread fries to golden brown in 30 seconds. Drain oysters and toss in flour mixture until coated.
Deep-fry in batches of two or three until golden then drain on kitchen paper and keep warm. Split rolls from top and spread insides with spiced mayo. Stuff each with lettuce, tomato, pickle and two oysters, scatter with sea salt and pepper and serve hot. Did I say to serve with a cold beer?

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