Cornmeal Fried Oyster Sandwich With Lemon Tartar Sauce Recipes

Steps:

• Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
• Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
• Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
• Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
• Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.

Steps:

• Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
• With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
• Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
• Transfer to a small bowl and set aside, refrigerated.
• Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
• Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
• Shake off any excess flour just before frying.
• Set up your sandwiches so they can be assembled as soon as the oysters are fried.
• Split the French bread rolls lengthwise.
• For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
• You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
• Over high heat, heat the oil until very hot.
• Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
• Drain the oysters on paper towels.
• Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.

Steps:

• Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
• Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
• Serve oysters with sauce.

Steps:

• Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside.
• In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
• Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
• Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
• Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.