Oyster Po’boys

On Tuesday, June 11th, 2013


  • For deep-frying: vegetable oil
  • 1 egg, lightly beaten
  • 250 ml (1 cup) milk
  • 20 Sydney rock oysters
  • For dusting: seasoned plain flour
  • 100 gm fine semolina
  • 10 small soft white rolls
  • 2 baby cos, leaves separated
  • 1 vine-ripened tomato, thinly sliced

Smoked paprika and garlic mayonnaise

  • 2 egg yolks
  • 40 ml white wine vinegar
  • 2 tsp Dijon mustard
  • ½ garlic clove, finely chopped
  • 180 ml olive oil
  • 1 tsp smoked paprika
  • Finely grated rind of 1 lemon

Preparation method

Serves 10

Prep time 15 mins, cook 5 mins

Step-by-step instructions

For smoked paprika and garlic mayonnaise, process yolks, vinegar, mustard and garlic in a food processor until combined. With motor running, slowly add oil in a thin steady stream until thick and incorporated, add remaining ingredients, season to taste and refrigerate until required. Makes about 250ml.

Preheat oil in a large saucepan to 180C. Whisk together egg and milk, season to taste and set aside. Lightly dust oysters in flour, then dip in egg mixture, then semolina, dusting off excess in between. Deep-fry oysters in batches until golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste and keep warm.

Spread rolls generously with mayonnaise, top with cos leaves and tomato, season to taste, top with oysters and serve hot.

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