Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce

Total Time
1hr 27mins
Prep 1 hr 15 mins
Cook 12 mins

Tom Douglas; dad and husband favorite

Ingredients Nutrition

Directions

  1. Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
  2. With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
  3. Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
  4. Transfer to a small bowl and set aside, refrigerated.
  5. Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
  6. Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
  7. Shake off any excess flour just before frying.
  8. Set up your sandwiches so they can be assembled as soon as the oysters are fried.
  9. Split the French bread rolls lengthwise.
  10. For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
  11. You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
  12. Over high heat, heat the oil until very hot.
  13. Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
  14. Drain the oysters on paper towels.
  15. Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.