Oyster Po Boy

AT A GLANCE

  • Serves 4 people

  •  
  • Oyster Po Boy
  • 24 Pacific oysters, shucked
  • 3 eggs, lightly whisked
  • 85 gm (½ cup) fine yellow cornmeal
  • 85 gm (½ cup) coarse yellow cornmeal
  • For deep frying: peanut oil
  • 4 long bread rolls
  • 8 leaves of butter lettuce
  • 2 vine-ripened tomatoes, thinly sliced
  • To serve: lemon wedges
  •  
  • Tartare sauce
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 250 ml (1 cup) sunflower oil
  • 2 tbsp small salted capers, rinsed
  • 5 cornichons, finely chopped
  • ½ red onion, finely chopped
  • ¼ cup finely chopped flat-leaf parsley
01   For tartare sauce, whisk together egg yolk and lemon juice until frothy. Whisking continuously, add oil in a thin, steady stream until emulsified, then season to taste with sea salt and freshly ground black pepper. Stir through remaining ingredients and refrigerate until required.
02   Remove oysters from shell and pat dry with absorbent paper. Season whisked eggs with sea salt and freshly ground black pepper. Combine cornmeals on a plate and season to taste. Dip oysters in egg, then coat with cornmeal. Heat oil in a large deep saucepan or deep fryer to 180C. Fry oysters in batches for 3-4 minutes or until golden, then drain on an absorbent paper-lined plate.
03   Halve bread rolls and spread with tartare sauce. Top with lettuce, tomatoes, fried oysters and enclose. Serve with lemon wedges.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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