Spicy oyster po' boy

A visit to New Orleans is not complete without having a Po' Boy (or several, let’s be real), be it oyster, shrimp or roast beef. Get yourself a sandwich roll with a good crust and a fluffy centre, fill it generously with deep-fried oysters and dress it with a spicy cajun remoulade, and you will have your Southern American lunch sorted.

INGREDIENTS

36 fresh oysters

250ml milk

1 egg

pinch cayenne pepper

salt

freshly ground black pepper, to taste

200g plain flour

100g fine semolina

oil, for deep-frying

6 sandwich rolls with good crust

handful rocket leaves

SPICY CAJUN REMOULADE

1 garlic clove

salt

2 egg yolks

1 teaspoon vinegar

250ml grapeseed oil

1 tablespoon salted capers, rinsed and chopped

3 cornichons, chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

squeeze lemon juice

2 tablespoons sriracha chilli sauce

COLESLAW

150g white cabbage, finely shredded

150g red cabbage, finely shredded

60ml spicy cajun remoulade

METHOD

To make the remoulade, crush the garlic to a paste with a pinch of salt, then add to a food processor together with the egg yolks and vinegar, blend to combine. While the processor is running, add the oil in small amounts, making sure the oil is properly blended in and amalgamated before each addition. As the mixture starts to thicken, add the oil slowly in a steady stream. By the time all the oil is added, the mayonnaise should be thick and glossy, holding its shape. Stir in the capers, cornichons, paprika and cayenne pepper. Season with the lemon juice, Sriracha sauce and salt to taste. You will need some of the remoulade for the coleslaw and the remainder for serving.

To make the coleslaw, toss the cabbages and remoulade together, then refrigerate for at least 1 hour before serving.

Meanwhile, soak the oysters in the milk in a bowl for 15 minutes. Drain the milk from the oysters into another bowl and add the egg and cayenne pepper. Season with salt and pepper then beat to combine.

Put the flour and a pinch of salt in one bowl, and the semolina to another.

Use a deep-fryer if you have one. If not, fill a large, deep saucepan with the oil to about a third full. Bring the oil temperature up to 190ºC over a medium–high heat. In batches, dip the oysters in flour, then the egg mixture and lastly the semolina and coat well. Drop the oysters carefully into the hot oil and fry for 3 minutes, or until they begin to float to the surface. Remove, drain on paper towel and lightly season with salt.

To serve, cut the bread rolls in half and fill with rocket leaves and coleslaw, top each one with six oysters then spoon the remoulade sauce on top.

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