We can’t get enough of the Japanese sandwich, and the important thing to remember is to serve the fried component freshly cooked and crisp.
Ingredients
Method
Main
1.Heat oil (about 5cm deep) in a saucepan to 175C. Combine oysters and soy sauce in a bowl and refrigerate. Place half the bread slices on a tray, spread with mayonnaise and Bull-Dog sauce and top with iceberg lettuce and spring onion.
2.To make tempura batter, whisk tempura flour and 185ml cold water with a pinch salt and pepper, and 2-3 ice cubes until smooth. Add oysters, coat well, then fry in batches, turning occasionally, until golden (1-2 minutes). Drain on paper towels, season to taste, place on prepared sandwich bases, top with remaining bread and serve hot.
