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Oyster po-boys with chipotle mayo slaw
Ingredients
- 2 cups (500 milliliters) pre-shucked oysters, drained (about 36)
- 2 eggs
- 1/4 cup (60 milliliters) whole milk
- 1/2 cup (120 milliliters) cornmeal
- 1 cup (250 milliliters) flour
- 2 1/2 teaspoon (12.5 milliliters) salt
- 1/4 teaspoon (1 milliliter) black pepper
- 6 cups (1420 milliliters) vegetable oil for frying
- 1 baguette or ciabatta loaf
Chipotle mayonnaise:
- 4 egg yolks
- 2 tablespoons (30 milliliters) red wine vinegar
- 1 lemon, juiced
- 1 tablespoon (15 milliliters) Dijon
- 2 garlic cloves
- 1 medium shallot
- 2 tablespoons (30 milliliters) maple syrup
- 1 tablespoon (15 milliliters) chipotle pepper Sauce, canned
- 1 cup (250 milliliters) canola oil
Slaw:
- 2 medium carrots, peeled and cut into matchsticks
- 1/4 head shredded napa cabbage
- 1/4 of a head shredded red cabbage
- 1 lemon, juiced
- 6 (90 milliliters) tablespoons oil
- Salt
- Pepper
Directions
- Preheat the oven to 375°F (190°C).
- Slice open baguette but do not fully separate halves. Add oil and salt and crisp in the oven four minutes at 375°F. Remove when lightly toasted.
- Heat a pot of oil to 375°F (190°C).
- Make the mayonnaise. Add egg yolks, red wine vinegar, lemon juice, Dijon, garlic, shallot, maple syrup, and canned chipotle pepper sauce to a blender. Drizzle in olive oil while blitzing; about 20 seconds.
- Prepare the oysters. Whisk eggs and milk together in a bowl. In a separate bowl, combine cornmeal, flour, salt, and pepper.
- Use one hand to dunk the oysters in the egg wash, and the other hand to dredge in the dry ingredients.
- Fry coated oysters in the hot oil, turning occasionally, until golden and just cooked through, about one to two minutes. Use tongs to remove to a paper towel-lined plate to drain. Immediately season with salt.
- Prepare the coleslaw. Place the cabbage and carrots in a bowl. Squeeze in lemon juice. Drizzle in oil and toss.
- Spread chipotle mayonnaise in crispy baguette. Add the slaw and top with the fried oysters
