Fried Oyster BLT
Yield:
2 Sandwiches
One of the pleasures of Gulf Coast living is having access to some of the world’s best, most delicious fresh oysters. This recipe pairs the all-American BLT sandwich with fried oysters and Texas toast and dresses it with spiced up Blue Plate Mayo to make it a Southern culinary classic.
Ingredients
- Vegetable oil, for frying
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 12 fresh oysters, shucked and drained
- ¼ cup Blue Plate Mayonnaise
- 3 teaspoons Sriracha hot sauce
- 4 slices Texas toast, toasted
- 4 slices applewood-smoked bacon, cooked
- 2 slices tomato
- 2 leaves green leaf lettuce
Directions
- In a heavy-bottomed skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, stir together flour, cornmeal, salt, garlic powder, onion powder, and cayenne until combined. Dredge oysters in flour mixture, shaking off excess.
- Fry until golden brown, about 3 minutes. Remove oysters using a slotted spoon, and let drain on paper towels.
- In a small bowl, combine mayonnaise and hot sauce. Spread the mayonnaise mixture on one side of each bread slice. On 2 bread slices, assemble the oysters, bacon, tomato and lettuce, then top with remaining bread slices, spread side down, and serve immediately, while oysters are hot.
