Prawns and oyster po' boys

  • 24 medium-sized oysters, shucked
  • 680g medium prawns, peeled and deveined
  • Pinch cayenne
  • Peanut oil, for deep-frying
  • Salt
  • 2 soft sub or hoagie rolls
  • Creole Mayonnaise, recipe follows
  • Lemon wedges
  • For the creole mayonnaise
  • Tomato slices
  • 400g mayonnaise
  • 200g sour cream
  • 480ml buttermilk
  • 50g roughly chopped cornichons
  • 2 tbsp hot sauce, plus more for sandwich
  • 1 tbsp creole mustard
  • 250g fine ground cornmeal
  • 2 tbsp Louisiana hot sauce
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 1/2 tbsp onion powder
  • 1 1/2 tbsp garlic powder
  • 1/2 lemon, juiced
  • 1 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper
  • Finely shredded iceberg lettuce
1) In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.

2) In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 190C.

3) Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.

4) Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.

5) Creole Mayonnaise (Remoulade):
Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.

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