Deep-Fried Oyster Sandwiches
1 pint oysters, drained
Salt and cayenne pepper, to taste
1 Cup All−purpose flour
1 Cup Yellow cornmeal
Oyster Rolls (or French bread)
Sprinkle the oysters with salt and cayenne pepper. Mix together the flour
and cornmeal (or corn flour) until combined evenly. Roll the seasoned
oysters in the flour and set aside on waxed paper.
Heat oil in large pot or deep fryer to 375 F. Deep fry oysters in batches
until golden, about 2 minutes. Do not overcrowd, Do not overcook.
Mix together;
1 TBL Lemon juice
1/8 tsp Sriracha sauce
1/2 Cup Mayonnaise
3 TBL Sweet pickle relish
Spread some of this on the Oyster Rolls; add two oysters and serve.
You can offer other fillers, such as shredded lettuce, thin tomato slices, etc.
Makes 3 or 4 servings.
1 pint oysters, drained
Salt and cayenne pepper, to taste
1 Cup All−purpose flour
1 Cup Yellow cornmeal
Oyster Rolls (or French bread)
Sprinkle the oysters with salt and cayenne pepper. Mix together the flour
and cornmeal (or corn flour) until combined evenly. Roll the seasoned
oysters in the flour and set aside on waxed paper.
Heat oil in large pot or deep fryer to 375 F. Deep fry oysters in batches
until golden, about 2 minutes. Do not overcrowd, Do not overcook.
Mix together;
1 TBL Lemon juice
1/8 tsp Sriracha sauce
1/2 Cup Mayonnaise
3 TBL Sweet pickle relish
Spread some of this on the Oyster Rolls; add two oysters and serve.
You can offer other fillers, such as shredded lettuce, thin tomato slices, etc.
Makes 3 or 4 servings.