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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

  1. 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°.
  2. 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.
  3. Fry until golden brown, about 3 minutes. Remove oysters using a slotted spoon, and let drain on paper towels.
  4. 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.