Fried Oyster Loaf Sandwich

Description:

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References:

https://www.saveur.com/fried-oyster-loaf-sandwich-recipe/

https://www.sandwichtribunal.com/2021/09/secret-origins-the-oyster-loaf/

Equipment:

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Ingredients:

• 2 tbsp. plus 1 1/2 tsp. ketchup

• 1 tbsp. prepared horseradish

• ¹⁄₂ tsp. fresh lemon juice, plus lemon wedges for serving

• 2 tbsp. kosher salt, plus more as needed

• Hot sauce

• 2 tbsp. (1 oz.) unsalted butter, at room temperature

• 8 thick slices soft white bread

• Lard or vegetable oil, for frying

• 2 cups fine corn flour

• 40 large oysters, shucked (not rinsed)

• ¹⁄₄ cup mayonnaise

• 4 large tomato slices

• 4 large iceberg lettuce leaves

• Dill pickle spears, for serving

Instructions:

Step 1

In a small bowl, whisk the ketchup, horseradish, and lemon juice. Season with kosher salt and a few dashes of hot sauce. Set aside.

Step 2

Preheat the broiler. Meanwhile, on a large baking sheet, lightly butter the bread slices on both sides.

Step 3

Fry the oysters: Line a baking sheet or platter with paper towels and set it by the stove. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, add enough melted lard or oil to reach 4 inches up the sides of the pot. Begin preheating over medium-high heat.

Step 4

While the oil is preheating, prepare the first batch of oysters: In a shallow bowl, whisk the corn flour and 2 tablespoons of salt. Work with 10 oysters at a time: Dredge them in the flour mixture, pressing it onto the oysters to cover, then shake gently to remove any excess. When the oil reaches 350°F, add the prepared oysters in batches, and cook, stirring occasionally with a spider strainer or slotted metal spoon, until golden brown, about 2 minutes. Transfer the oysters to the baking sheet as you continue cooking the remaining oysters.

Step 5

While the last few batches of oysters are frying, broil the bread, turning once, until golden on both sides, about 1–5 minutes per side.

Step 6

Spread 4 of the toast slices with a tablespoon of the prepared sauce. Spread each of the remaining 4 slices with a tablespoon of mayonnaise. Place 10 oysters on each of the sauce-topped toasts, then add a slice of tomato, a few leaves of lettuce, and the remaining toasts. Serve with pickle spears, lemon quarters, and hot sauce, if desired.

Plating Instructions

Tasting Journal

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