oyster po’boy sandwich
Ingredients
12 sustainable live oysters
50g plain flour
2 medium free-range eggs, beaten
50g panko breadcrumbs
Sunflower oil for frying
4 hot dog rolls (or a large baguette)
to serve
1 gem lettuce, separated into leaves, to serve
For the wasabi mayonnaise
100ml good quality mayonnaise
2 tsp wasabi paste
½ sheet nori seaweed, very finely chopped (optional)
For the pickled cucumber
¼ cucumber, finely sliced
2 tsp caster sugar
2 tsp rice wine vinegar
2 tsp soy sauce
2 tbsp Japanese sushi ginger shredded
2 tsp sesame seeds
You’ll also need…
Oyster knife
Method
Shuck the oysters using the oyster knife, tip the oyster meat and their liquor into a bowl and chill for up to an hour until needed.
Mix the mayonnaise, wasabi and nori seaweed and set aside.
Mix all the ingredients for the pickled cucumber in a bowl and set aside.
Put the flour, eggs and panko in separate shallow bowls.
Season the flour with salt and pepper.
Drain the oysters from their liquor
One by one, dip them into the flour, shake off the excess, then dip in the egg until well coated.
Again, shake off the excess, then dip in the panko crumbs, turning until well coated.
Set aside on a plate and repeat with the remaining oysters.
Heat 4cm oil in a heavy-based saucepan (or heat a deep fat fryer) until the temperature reaches 180°C on a digital probe thermometer (a cube of bread will turn brown in 30 seconds).
Fry the oysters in batches for 1-2 minutes until golden brown.
Drain on kitchen paper.
Split open the rolls or lengths of baguette and spread with some of the wasabi mayo.
Add a few lettuce leaves, then top each with 3 fried oysters.
Scatter some pickled cucumber over the top, following by more wasabi mayonnaise.