Oyster po’ boys with spicy mayonnaise

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

The po’boy is a traditional sandwich from New Orleans and is often filled with fried seafood and spicy sauce.

By Matt Tebbutt

For the spiced flour

  • 75g/2½oz plain flour
  • 125g/4½oz cornmeal
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper

For the fried oysters

  • 1 free-range egg, beaten
  • 150ml/5fl oz milk
  • 8 fresh oysters, shucked
  • vegetable oil, for deep-frying

For the spicy mayonnaise

  • 100ml/3½fl oz mayonnaise
  • 1 garlic clove, crushed
  • 2 jalapeño peppers, finely chopped
  • 1 tsp capers
  • 2 tsp creamed horseradish
  • pinch cayenne pepper

For the salsa

  • 10 cherry tomatoes, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • splash red wine vinegar
  • salt and freshly ground black pepper

To serve

  • 2 long brioche rolls, split
  • small Little Gem lettuce leaves
  • lemon wedges
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