Inspired by the oyster poor boy (aka Po'Boy), these fried oyster sandwiches or sliders pack a briny, buttery beer-battered oyster and refreshing, spicy pickled fennel in a mini burger bun.
Halve the chillis length wise and remove the pith and seeds.
Place in a clean heatproof jar.
To a saucepan add 2 cups water, the rice vinegar, sugar, 2 Tbsp salt, star anise, garlic, and ginger, and bring to a boil.
Pour over the fennel and allow to cool.
Cover and refrigerate for at least 24 hours, or up to a couple of weeks.
Beer battered oysters
Preheat the oil in a frying pan or deep fryer to 175 degC.
Add the flour for dredging to a bowl
Dust the oysters in the flour and set them aside.
In another bowl, add the flour, cornflour, salt and pepper and mix together.
Slowly add beer to the flour, stirring a little to combine, until it reaches a thick batter consistency. Having a few flour lumps remaining is OK. You probably will not need all the beer. Drink the rest.
Add the ice cubes to the batter. The colder it is the better.
In batches of 3 or 4, dip the oysters in the batter and fry in the oil until golden. Keep the batter in the refrigerator or freezer while each batch is cooking.
Drain on paper towels.
Katsuobushi mayo
Mix together the mayo, katsuobushi, and yuzu kosho.
Assembly
Preheat the oven to 180 degC.
Halve the mini burger buns and place in the oven for a few minutes until they start to crisp up.
Smear some katsuobushi mayo on the inside top and bottom of the buns.
Lay an oyster on the bottom half of the bun, add some pickled fennel, then top with the top half of the bun.