Prep 25 mins
Cook 15 mins
A twist on a New Orleans tradition.
- 2 dozen fresh oysters, shucked
- 1⁄3 cup yellow cornmeal
- 1⁄3 cup all-purpose flour
- 1⁄3 cup plain breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne (or more to taste)
- 1⁄2 teaspoon paprika
- 1 egg, lightly beaten
- 1⁄4 cup buttermilk
- oil (for frying)
For the Garlic-Onion Slaw
- 4 -5 cups cabbage, finely shredded
- 1 cup sweet onion, very thinly sliced (like Vidalia onion)
- kosher salt and pepper
- 6 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 1 garlic clove, finely chopped
- 1 pinch sugar
- 1⁄4 teaspoon frank's hot sauce
For the Sandwiches
- 2 medium ripe tomatoes, thickly sliced
- 4 French baguettes, split and lightly toasted (6 inch long)
- Combine the cornmeal, flour, breadcrumbs, salt, cayenne and paprika in a pie plate. In another pie plate, whisk together the egg and buttermilk. Add the oysters to the egg-buttermilk mixture and turn gently with a large spoon to coat. Remove the oysters, one by one from the egg mixture with a pair of tongs and place in the crumbs. Turn several times to coat evenly with the crumb mixture, then transfer to a plate and let stand for 10 minutes.
- While the oysters "rest," make the garlic-onion slaw. Place the cabbage and sliced onion in a large bowl and season with salt and pepper. In a separate bowl, whisk together the buttermilk, mayonnaise, garlic, sugar and hot sauce. Add to the cabbage-onion mixture and toss to combine. Taste and adjust the seasoning as needed. Set aside until ready to assemble the sandwiches.
- Heat 1/4-inch of oil in a large skillet to 350°F (medium-high). Best if using enough oil in the pan to be equal to about 1/2 the thickness of the oysters. Test the temperature of the oil by adding a pinch of the dry crumb mixture - if it sizzles immediately, the oil is ready. Add 1/2 the oysters and fry until golden brown and crispy, turning once, about 2-1/2 minutes per side. Transfer to a paper towel-lined plate and blot very gently. Repeat with the remaining oysters.