Fried Oyster and Bacon Sandwich
I may be fond of the category—and this sandwich certainly does feature a B, L, and a T—but they are little more than solid side players here.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- vegetable oil for frying
- 12 large raw oysters, shucked
- 4 slices white bread, toasted
- 4 teaspoons mayonnaise
- 4 bacon slices
- 1 cup shredded iceberg lettuce
- 1 tomato, sliced
Directions
- In a large bowl, combine the flour, cornmeal, salt, and black pepper. Stir well.
- In a medium-sized saucepan, pour in about two inches of oil. Turn heat to medium-high, stick in a deep-fry thermometer, and bring the temperature up to 350 degrees F.
- Toss the oysters in the bowl with the flour and cornmeal. Shake off any excess coating, and then add half of them to the oil. Cook until browned, three to five minutes. Make sure to adjust the heat to keep the temperature at 350 degrees F. Drain the cooked oysters on some paper towels. Repeat process with remaining oysters.
- Spread one side of each piece of toasted bread with one teaspoon of mayonnaise. Divide the oysters between two slices of bread. Top each with two slices of bacon, 1/2 cup lettuce, and a couple slices of tomato. Season the tomatoes with a pinch of salt and pepper, and then add the final piece of bread, mayonnaise-side down. Serve immediately.