Oyster poboys Recipe
- 18 freshly shucked oysters, or more if you like
- grapeseed oil or vegetable oil, for deep frying
- 1 small jar mayonnaise, or make your own
- 1 tbsp chopped fresh tarragon
- 1 tbsp capers
- 1 tbsp finely chopped shallots
- 1 tsp French mustard
- dash Tabasco
- 1 tbsp tomato purée
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- ½ tsp cayenne pepper
- 1 tbsp horseradish sauce
- 225g/8oz cornmeal
- 1 tbsp ground cumin
- 1 tsp ground fennel
- 1 tsp cayenne pepper
- salt and freshly ground black pepper
- 2 eggs
- 285ml/½pint milk
- French stick, warmed
- butter
- crisp lettuce, such as cos, torn
- To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.
- For the cornmeal crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
- In a separate bowl, combine the egg and milk in a bowl for the egg wash.
- Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally.
- Heat the grapeseed or vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it (CAUTION: hot oil can be dangerous – do not leave unattended).
- Deep-fry the coated oysters until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
- Take a freshly warmed French stick, split down the middle and butter. Top with a layer of lettuce then drizzle over the remoulade sauce. Add the deep-fried oysters and cover with the other half of the French loaf.
- Eat at once.
