FOTW: Hàu chiên giòn

16 Jan

Oyster Po’ Boy Sandwiches with Spicy Remoulade

Adapted from a recipe by Sunny Anderson; Makes two sandwiches


For the oysters:

  • 12-16 shucked oysters
  • 1 cup plus 1 tablespoon milk
  • 2 eggs, lightly beaten
  • 1 tablespoon water
  • 1/2 teaspoon white vinegar
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • Vegetable oil
  • 2 hoagie rolls
  • Mixed lettuce greens
  • Wedges of lemon

For the remoulade:

  • 1 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 1 tablespoon pickle juice
  • 1 teaspoon prepared horseradish
  • 1 teaspoon ground mustard seeds
  • 1 garlic clove, smashed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon Frank’s Red Hot sauce


For the oysters:

Drain the shucked oysters then soak them in 1 cup of milk for 15 minutes, then drain. Meanwhile, in a medium-sized bowl combine eggs, 1 tablespoon milk, water, and vinegar. In a large brown bag combine flour, cornmeal, salt, pepper, and cayenne. In a medium-sized, heavy-bottomed pot over medium-high heat, start to heat the vegetable oil. Pour drained oysters into the liquid mixture. Use a fork to transfer oysters to the bag of combined dry ingredients and shake. When the oil has reached 360 degrees, carefully submerge 4-5 oysters in the hot pot. Do not overcrowd. Fry for 3 minutes, turning once. Drain on a paper bag or paper towels.

For the remoulade:

Zip all ingredients together in a food processor and chill for at least an hour before serving.

To serve, split open the hoagie rolls and spread both sides with remoulade. Add 6-8 oysters to each roll and cover with a layer of lettuce. Serve with a squeeze of lemon

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