Oyster Po-Boys with Chipotle Mayo Slaw

Serves: 4

Ingredients 

 Fried Oysters:

• 2 cups (500 ml) Pre-shucked oysters, drained (about 36)
• 2 Eggs
• ¼ cup (60 ml) Whole milk
• ½ cup (120 ml) Cornmeal
• 1 cup (250 ml) Flour
• 2 ½ tsp (12.5 ml) Salt
• ¼ tsp (1 ml) Black pepper
• 6 cups (1420 ml) Vegetable oil for frying
• 1 Baguette or ciabatta loaf

Chipotle Mayonnaise:

• 4 Egg yolks
• 2 Tbsp (30ml) Red wine vinegar
• 1 Lemon juice
• 1 Tbsp (15ml) Dijon
• 2 Garlic cloves
• 1 med Shallot
• 2 Tbsp (30ml) Maple syrup
• 1 Tbsp (15ml) Chipotle Pepper Sauce, canned
• 1 cup (250ml) canola oil

Slaw:

• 2 medium Carrots, peeled and cut into matchsticks
• ¼ head Shredded napa cabbage
• ¼ of a Head shredded red cabbage
• 1 Lemon juice
• 6  (90 ml)Tbsp Oil
• Salt
• Pepper.

Method

1. Preheat the oven to 375°F (190°C).
2. Slice open baguette but do not fully separate halves. Add oil and salt and crisp in the oven 4 minutes at 375®F.  Remove when lightly toasted
3. Heat a pot of oil to 375°F (190°C).
4. 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.
5. Prepare the oysters.  Whisk eggs and milk together in a bowl. In a separate bowl, combine cornmeal, flour, salt, and pepper.
6. Use one hand to dunk the oysters in the egg wash, and the other hand to dredge in the dry ingredients.
7. Fry coated oysters in the hot oil, turning occasionally, until golden and just cooked through, about 1-2 minutes. Use tongs to remove to a paper towel-lined plate to drain. Immediately season with salt.
8. Prepare the coleslaw. Place the cabbage and carrots in a bowl.  Squeeze in lemon juice. Drizzle in oil and toss.
9. Spread chipotle mayonnaise in crispy baguette. Add the slaw and top with the fried oysters