Vancouver's best-kept restaurant secrets

Oyster Po’ Boy with Tangy Thai

Used with permission from Simply West Coast Sauces

Alterations should be made to fit with your dietary needs.

Please consult with your medical team before you attempt to make this recipe.

Oyster Po’ Boy with Tangy Thai 2 lbs shucked oysters 1 c + 1 tbsp milk 1 tbsp water 1/4 tsp cayenne pepper 2 eggs 1 c flour 1/2 c cornmeal 1/2 tsp black pepper pinch of salt Vegetable oil 4 mini French baguettes romaine lettuce 1 tomato, sliced Simply West Coast Tangy Thai Aioli

Instructions

• Remove any excess liquid from oysters. Place oysters in a bowl and pour 1 cup milk over them.
• Leave oysters for 10-15 minutes.
• In another bowl, whisk water, cayenne, 1 tbsp milk and eggs.
• Place the flour, cornmeal, black pepper, and salt into a separate dish or bowl and mix together.
• In a deep and thick pot or skillet, pour oil to the halfway point. Heat oil to about 350 degrees.
• Remove the milk from oysters. In batches dip oysters in the egg mixture then coat with the flour mixture.
• When the oil has reached 350 degrees, Fry oysters a few at a time.
• Fry oysters for about 3 minutes, turning once. They are cooked when golden brown.
• Use a paper towel to absorb excess grease from oysters.
• Cut baguettes in half, toast lightly, and spread on Simply West Coast Tangy Thai Aioli.
• Fill with oysters, lettuce, and sliced tomatoes. Enjoy!

To download all of the recipes to your iPod, please visit the Recipe iPod page.