Oyster Po Boys

Combine the flour, paprika, garlic powder, oregano, salt and cayenne pepper in a shallow bowl. Whisk the egg and milk in another bowl and season. Put the polenta in a third bowl.

Toss the oysters in the flour, shaking off the excess. Dip in the egg then toss through the polenta. Place on a tray and repeat with the remaining oysters.

Heat 3 cm of oil in a small, deep saucepan until it registers 170˚C on a deep fry thermometer.

Cook the oysters in batches for about 1 minute, until crisp and golden. Remove with a slotted spoon and drain on kitchen towels. Place in a warm oven while cooking the remaining oysters.

To serve: Combine the mayonnaise and lemon zest. Halve the rolls and spread both sides with mayonnaise. Line the rolls with lettuce leaves and top with the oysters. Serve immediately with lemon wedges. Makes 6.

Po’boy: There are many stories of how the po’boy got its name. They all relate to a New Orleans tradition; a loaf of French bread filled with fried oysters. The word “po’boy” is thought to be a derivative of “poor boy” as the loaves were given free to workers by a local restaurant during a workers’ strike in 1929. Although originally filled with leftover gravy and roast beef trimmings, oysters, a cheap food back then, soon became popular.