I will start by making my aioli:  1/4 cup mayonnaise, 2 T. of fresh lemon juice, 2 tsp. hot sauce, 2 tsp. capers, 1 T. minced garlic, 1 T. whole-grain mustard, 2 tsp. oyster liquor.  Dump everything in the food processor and pulse until smooth.  Refrigerate until you are ready to use. 

1 quart medium oysters, drained, reserve liquor, 1/2 cup buttermilk, 2 T. oyster liquor, 3 eggs, 3 cups self-rising cornmeal, 1/4 cup flour, 1 1/2 tsp. granulated garlic, 2 1/4 tsp. seasoning salt, 1 1/2 tsp. black pepper, 1 T. cayenne, 6 slices bacon, fried crisp, 1 French bread loaf,  3 firm tomatoes, sliced, 1 small red onion, thinly sliced, shredded iceberg lettuce, sliced bread and butter pickles, oil for frying.

In a medium bowl, beat the eggs, add the buttermilk and oyster liquor mix well, drop in the oysters, and let stand for at least 10 minutes.   Get out another bowl, add the cornmeal, flour, garlic, cayenne, salt, and pepper, mix well. Take the oysters out of the egg wash one at a time.  Hold them in your hands, allow the excess to drip off.  Roll them into the cornmeal mixture until they are thoroughly coated.  Set them aside. Get out the heavy skillet, add enough oil to deep fry the oysters.  Heat oil to 400 degrees. Fry the oysters until they are golden brown on all sides.  This step takes about 3-4 minutes. Make sure not to overcrowd the skillet allow space between each oyster.  Remove from the skillet and drain on a paper towel.

Slice the bread in half lengthwise. With your hands, pick out most of the bread from one side; it will look like a boat. Toast this side of the bread to a toasty light brown.  Spread the aioli on both sides. On the boat side add the fried oysters, bacon, lettuce, oysters, tomato slices, onions, and pickles. I serve this sandwich with a side of coleslaw and sweet potato fries sprinkled with nutmeg, salt, and sugar.

One Comment Add yours

  1. Essie Stephenson says:

    Love it


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