pound shucked oysters, drained cup all-purpose flour teaspoon salt teaspoon ground black pepper large eggs, lightly beaten cup plain yellow cornmeal (not self-rising) Oil for frying Split French bread or hoagie rolls Shredded lettuce Sliced tomato Remoulade sauce
Pour 2-3 inches of oil into the bottom of a cast iron or deep sided skillet. Heat the oil to 350 degrees F over medium heat. While the oil is heating, combine the flour, salt and pepper in a shallow dish.
Crack the eggs into a second shallow dish and beat lightly. Place the yellow cornmeal in a third dish.
Add a few raw oysters at a time to the flour. If there are any really large oysters, cut them in half before adding them to the flour. Roll the oysters in the flour until they are completely coated.
Transfer the oysters covered in flour to the eggs. Coat the oysters with the eggs, then move them to the dish with the cornmeal.
Roll the oysters in the cornmeal until they are thoroughly coated.
Working in batches, fry the oysters in the hot oil for 45 seconds, then flip and fry for an additional 45 seconds. Total cooking time is about 1 ½ mintues.
Remove the fried oysters from the oil using a slotted spoon and drain on paper towels or a couple layers of newspaper or paper sacks.
To assemble the sandwich, nestle 4-5 oysters on the bottom of a 6-inch piece of French bread split in half or a hoagie roll. Drizzle with rémoulade sauce. Top with shredded lettuce and sliced tomato.
701 kcal per serving
31 g per serving
81 g per serving