Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce
- Ready In:
- 1hr 27mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
Lemon Tartar Sauce
- 1 large egg yolk
- 29.58 ml Dijon mustard
- 7.39 ml fresh lemon juice
- 157.80 ml peanut oil or 157.80 ml vegetable oil
- 14.79 ml chopped drained capers
- 7.39 ml finely chopped red onions
- 7.39 ml finely chopped dill pickles
- 14.79 ml sweet pickle juice, from the jar
- 14.79 ml finely chopped fresh flat-leaf parsley
- 4.92 ml grated lemon zest
- 1.23 ml Tabasco sauce (to taste)
-
Spicy Cornmeal Flour
- 473.18 ml all-purpose flour
- 118.29 ml cornmeal
- 22.18 ml cayenne
- 22.18 ml paprika
- 14.79 ml kosher salt
- 7.39 ml finely ground black pepper
- 7.39 ml dried thyme
- 1.23 ml celery seed
-
Sandwich
- 2 dozen pacific oysters, scubbed, rinsed, and shucked
- 4 piece French bread, cut into 6-to 8-inch sandwich lengths
- butter lettuce leaf
- peanut oil, for frying
directions
- 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.
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