Oyster po’ boy

Oyster po’ boy

snacks and sides | serves 4

A po’ boy is a classic New Orleans sandwich, traditionally deep-fried meat or seafood in a fresh, crusty baguette. The name is a shortened version of ‘poor boy’, as it was a cheap way of filling your stomach. This version encases the soft oysters in crisp tempura batter.


1. For the tartare sauce, mix all the ingredients in a bowl. Line up everything else before you begin frying the oysters.
2. In a large, deep saucepan, heat the oil to 180C. If you don’t have a thermometer, carefully lower in a small piece of bread; if it bubbles to the surface, the oil is ready. While it’s heating, and while you’re cooking with it, always keep an eye on hot oil and be careful around it, as it can burn badly.
3. Meanwhile, for the batter, whisk the yolks into the iced water, then stir in the flours – don’t whisk till it’s completely smooth, you want a few lumps. Add the oysters to coat, then gently shake off the excess. In batches, carefully lower them into the hot oil and cook till golden brown and crisp on all sides. Remove with a slotted spoon, drain on kitchen paper, then sprinkle with paprika and sea salt.
4. To assemble your po’ boys, slice open the bread, spoon tartare sauce on the bottom, then add salad leaves, tomatoes and cucumber. Top with the hot oysters, and spoon on a little more tartare sauce. Eat immediately, with a pint of cold Guinness.

 

Recipe Ginny Rolfe
Photo Tara Fisher


from Issue 13

ingredients

• Vegetable oil, for deep-frying
• 20 oysters, shucked
• A sprinkling of paprika
• 4 small baguette or ciabatta rolls
• Cos, little gem and/or wild rocket leaves
• 8 cherry tomatoes
• ½ cucumber, peeled into strips

Tempura batter
• 2 egg yolks
• 350ml iced water
• 1 tsp cornflour
• 175g self-raising flour

Tartare sauce
• 150g good-quality mayonnaise
• 1 tsp capers, finely chopped
• Zest and juice of 1 lemon
• 2 cornichons, finely chopped
• A few sprigs of flat-leaf parsley, chopped

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