Oyster And Prawn Po Boy With Homemade Potato Chips

Ingredient

12 oysters, shucked
12 green prawns, peeled, tail intact
1 cup plain flour, plus extra for dusting
1 cup sparkling water, chilled
A handful of ice cubes
1 rustic baguette
½ iceberg lettuce, shredded
½ cup mayonnaise
½ cup Jalna greek yoghurt
1 tbs diced pickled onion
1 tbs pickled onion liquid
1 tbs Dijon mustard
1 garlic clove, finely grated
1 tsp cayenne pepper
4 large white potatoes, sliced thin on a mandolin
Sea salt flakes
Red Island extra virgin olive oil

Method

Heat the olive to 180c

In a large bowl rinse the sliced potatoes in cold water. Change the water 3 times. Then strain and dry in a salad spinner.

Cook the potatoes in batches in olive until crispy fried. Remove from the oil, drain on paper towel and season with salt. Repeat the process until all the chips are fried.

In a bowl mix together the mayonnaise, yoghurt, pickled onion, pickled onion liquid, Dijon mustard, garlic, cayenne and smoked paprika.

In a bowl, combine the flour, a pinch of salt and the sparkling water. Whisk together until smooth and just combined. Add a few ice cubes to the batter to keep it cold.

Dust the prawns and oysters in the extra flour then drop into the batter. Fry in the hot oil in batches until crispy and lightly golden. Repeat the process until all are fried.

Build the Po Boy with a thick layer of the remoulade, top that with the shredded lettuce. Add the oysters and prawns and top with more remoulade and the top bun.

Recipe by Michael Weldon