Crispy Gulf-Style Oyster Po’ Boys
Crispy fried oysters, crunchy salad and punchy remoulade make this an irresistible taste of the Gulf Coast.
Ingredients
- 500 g fresh oysters, drained
- 100 g plain flour
- 100 g cornmeal
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic granules
- 1 egg
- 100 ml milk
- Vegetable oil, for frying
- 4 crusty baguette-style rolls
- Shredded lettuce
- 2 tomatoes, sliced
- 2 gherkins, sliced
For the remoulade
- 150 g mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp finely chopped gherkins
- 1 tsp hot sauce
- ½ tsp smoked paprika
- squeeze of lemon juice
Instructions
- Mix the flour, cornmeal, paprika, cayenne and garlic granules in a shallow bowl.
- Whisk the egg and milk together.
- Dip each oyster into the egg mixture, then coat thoroughly in the seasoned cornmeal.
- Heat the oil to around 180°C.
- Fry the oysters in batches for 2–3 minutes until crisp and golden.
- Mix all the remoulade ingredients together and adjust the seasoning.
- Split the rolls and fill with lettuce, tomato and gherkins.
- Pile in the hot oysters and spoon over plenty of remoulade.
- Eat immediately — this is not a sandwich that improves by sitting around!
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
656
Calories
33G
Fat
6G
Saturates
7G
Sugars
786G
Salt
15G
Protein
73G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
