Spicy oyster po' boy

Spicy oyster po' boy

Man Food
Billy Law

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.


Quantity Ingredient
36 fresh oysters
250ml milk
1 egg
pinch cayenne pepper
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

Quantity Ingredient
1 garlic clove
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


Quantity Ingredient
150g white cabbage, finely shredded
150g red cabbage, finely shredded
60ml spicy cajun remoulade


  1. 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.
  2. To make the coleslaw, toss the cabbages and remoulade together, then refrigerate for at least 1 hour before serving.
  3. 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.
  4. Put the flour and a pinch of salt in one bowl, and the semolina to another.
  5. 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.
  6. 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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