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Japanese-style oyster po’boy sandwiches

Name: Japanese-style oyster po’boy sandwiches
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 12 sustainable live oysters; 50g plain flour; 2 medium free-range eggs, beaten; 50g panko breadcrumbs; Sunflower oil for frying; 4 hot dog rolls (or a large baguette) to serve; 1 gem lettuce, separated into leaves, to serve; For the wasabi mayonnaise; 100ml good quality mayonnaise; 2 tsp wasabi paste; ½ sheet nori seaweed, very finely chopped (optional); For the pickled cucumber; ¼ cucumber, finely sliced; 2 tsp caster sugar; 2 tsp rice wine vinegar; 2 tsp soy sauce; 2 tbsp Japanese sushi ginger (from large supermarkets), shreddedApple-converted-space; 2 tsp sesame seeds; You’ll also need…; Oyster knife

Published: 3 Oct 19
Updated: 18 Jun 24

Our version of po’ boys – sandwiches made with fried bits of meat or seafood – uses oysters and takes thing in a more easterly direction.

For another lunchtime treat, try this New Orleans oyster po’boy sandwich recipe.

Easy
September 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Our version of po’ boys – sandwiches made with fried bits of meat or seafood – uses oysters and takes thing in a more easterly direction.

For another lunchtime treat, try this New Orleans oyster po’boy sandwich recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 222kcals
Fat: 18.2g (3.7g saturated)
Protein: 7.6g
Carbohydrates: 6.4g (0.9g sugars)
Fibre: 0.8g
Salt: 1.4g

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Ingredients

12 sustainable live oysters
50g plain flour
2 medium free-range eggs, beaten
50g panko breadcrumbs
Sunflower oil for frying
4 hot dog rolls (or a large baguette) to serve
1 gem lettuce, separated into leaves, to serve

For the wasabi mayonnaise

100ml good quality mayonnaise
2 tsp wasabi paste
½ sheet nori seaweed, very finely chopped (optional)

For the pickled cucumber

¼ cucumber, finely sliced
2 tsp caster sugar
2 tsp rice wine vinegar
2 tsp soy sauce
2 tbsp Japanese sushi ginger (from large supermarkets), shredded
2 tsp sesame seeds

You’ll also need…

Oyster knife

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Method

Shuck the oysters (see tips) using the oyster knife, tip the oyster meat and their liquor into a bowl and chill for up to an hour until needed.
Mix the mayonnaise, wasabi and nori seaweed and set aside. Mix all the ingredients for the pickled cucumber in a bowl and set aside. Put the flour, eggs and panko in separate shallow bowls. Season the flour with salt and pepper.
Drain the oysters from their liquor (see tips). One by one, dip them into the flour, shake off the excess, then dip in the egg until well coated. Again, shake off the excess, then dip in the panko crumbs, turning until well coated. Set aside on a plate and repeat with the remaining oysters.

Heat 4cm oil in a heavy-based saucepan (or heat a deep fat fryer) until the temperature reaches 180°C on a digital probe thermometer (a cube of bread will turn brown in 30 seconds). Fry the oysters in batches for 1-2 minutes until golden brown. Drain on kitchen paper.
Split open the rolls or lengths of baguette and spread with some of the wasabi mayo. Add a few lettuce leaves, then top each with 3 fried oysters. Scatter some pickled cucumber over the top, following by more wasabi mayonnaise.

Recipe from September 2019 Issue

Nutrition

Nutrition: per serving

Calories: 222kcals
Fat: 18.2g (3.7g saturated)
Protein: 7.6g
Carbohydrates: 6.4g (0.9g sugars)
Fibre: 0.8g
Salt: 1.4g

delicious. tips

Check out our guide to shucking oysters here.

Oyster liquor will add extra flavour to fish stews. Keep it covered in the fridge and use within 2 days.