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mayonnaise hot sauce lemon salt peanut oil egg milk white pints shucked oysters baguette creole mustard romaine lettuce tomato
Viewed: 19 - Published at: 5 months agoIngredients
- 1/3 cup mayonnaise (page 282)
- 2 teaspoons hot sauce
- Juice of 1/2 lemon
- Coarse salt and freshly ground black pepper
- 6 cups peanut oil, for frying
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups white or yellow cornmeal
- 2 pints shucked oysters, drained (about 60 small oysters)
- 1 baguette, halved horizontally
- 2 tablespoons Creole mustard
- 1 head romaine lettuce, shredded
- 1 large, ripe tomato, cored and sliced
Method
- Line a plate with paper towels and set by the cooktop.
- In a small bowl, combine the mayonnaise, hot sauce, and lemon juice.
- Season with salt and pepper and set aside.
- Heat the oil in a deep, heavy-bottomed pot over high heat until it reaches 375F on a deep-fat thermometer.
- Meanwhile, combine the egg, milk, and 1 teaspoon of salt in a bowl.
- Combine the cornmeal, 1 1/2 teaspoons of salt, and pepper to taste in a second bowl.
- Working in batches, and being sure to return the oil to 375F for each batch, add the oysters to the egg mixture, remove with a slotted spoon, letting any excess drip off, and transfer to the cornmeal mixture, tossing to coat well.
- Carefully transfer the oysters to the oil and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes.
- Using a slotted spoon, transfer to the prepared plate to drain.
- Season with salt and pepper.
- To serve, spread the cut sides of the baguette with the seasoned mayonnaise and Creole mustard.
- Arrange the fried oysters, lettuce, and tomato on the bottom half of the bread and cover with the top half.
- Using a serrated knife, slice the sandwich into 4 to 6 portions and serve immediately.
