Kevin Rowland: ‘That guy in Dexys was a controlling nightmare'
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Oyster po' boy
This is a dish I first tried in Louisiana many years ago. It's perfect for those who aren't keen on raw oysters or for anyone just beginning to explore the flavours of our great British shellfish. It's also a brilliant way to make use of oversized oysters, which fishermen often find difficult to sell. Ingredients 2 tbsp chilli sauce 4 tbsp mayonnaise 180g self raising flour, plus extra for dusting vegetable or corn oil, for deep frying pinch of chilli flakes 12 oysters, shucked and dried on some kitchen paper (you can get your fishmonger to do this for you) 4 handfuls of crisp salad leaves 4 long hot dog buns (torpedo buns), halved pickles (chillies or sliced gherkins), to serve
