Prep 1 hr 15 mins
Cook 12 mins
Tom Douglas; dad and husband favorite
Lemon Tartar Sauce
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 1 1⁄2 teaspoons fresh lemon juice
- 2⁄3 cup peanut oil or 2⁄3 cup vegetable oil
- 1 tablespoon chopped drained capers
- 1 1⁄2 teaspoons finely chopped red onions
- 1 1⁄2 teaspoons finely chopped dill pickles
- 1 tablespoon sweet pickle juice, from the jar
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
- 1⁄4 teaspoon Tabasco sauce (to taste)
Spicy Cornmeal Flour
- 2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 4 1⁄2 teaspoons cayenne
- 4 1⁄2 teaspoons paprika
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons finely ground black pepper
- 1 1⁄2 teaspoons dried thyme
- 1⁄4 teaspoon celery seed
- 2 dozen pacific oysters, scubbed, rinsed, and shucked
- 4 pieces French bread, cut into 6-to 8-inch sandwich lengths
- butter lettuce leaf
- peanut oil, for frying
- Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
- With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
- Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
- Transfer to a small bowl and set aside, refrigerated.
- Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
- 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.
- Shake off any excess flour just before frying.
- Set up your sandwiches so they can be assembled as soon as the oysters are fried.
- Split the French bread rolls lengthwise.
- For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
- 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.
- Over high heat, heat the oil until very hot.
- Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
- Drain the oysters on paper towels.
- Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.