Ingredients
✓ 12 fresh medium-sized oysters, shucked and patted dry
✓ ½ cup all-purpose flour
✓ ½ cup cornmeal
✓ 1 teaspoon salt
✓ ½ teaspoon black pepper
✓ 1 teaspoon paprika
✓ ¼ teaspoon cayenne pepper (adjust to taste)
✓ Oil for frying (such as peanut or vegetable oil), enough for deep frying
✓ 1 French bread loaf or baguette, soft inside with crisp crust
✓ 1 cup crisp lettuce, washed and shredded
✓ 2 medium ripe tomatoes, sliced
✓ ½ cup pickles, sliced
✓ ½ cup remoulade sauce or zesty sauce (store-bought or homemade)
✓ Mayonnaise
✓ Mustard
✓ Horseradish
✓ Spices (paprika, cayenne, black pepper)
Instructions
✓ Rinse the fresh oysters under cold water and pat them dry.
✓ Mix together flour, cornmeal, salt, black pepper, paprika, and cayenne in a shallow bowl.
✓ Dip each oyster into the batter mixture to coat evenly. Ensure they are well-coated but not soggy.
✓ Heat oil in a deep fryer or large skillet to 350°F (175°C). Add the coated oysters, ensuring not to overcrowd the pan.
✓ Fry for 2-3 minutes or until golden brown and cooked through.
✓ Slice the French bread in half and spread a layer of mayonnaise on one side.
✓ Layer lettuce, oysters, sliced tomatoes, and pickles on top of the mayonnaise.
✓ Add a drizzle of remoulade sauce or zesty sauce over the toppings.
✓ Place the other half of the bread on top, mayonnaise-side down. Press gently to ensure all layers adhere together.
✓ Let it rest for 10 minutes before slicing and serving to allow flavors to meld.
Notes
Ensure the oysters are well-coated before frying to achieve a crispy exterior. Let the sandwich rest after assembly for better flavor integration.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer/Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15