Chicken-Fried Oyster Sandwich
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Special equipment: a deep fryer and a deep-fry thermometer For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well
2
Refrigerate until needed
3
The sauce is best when made the day before use
4
For the fried oyster sandwich: Combine the buttermilk and chili sauce and mix well
5
Soak the shucked oysters in the mixture and refrigerate, overnight if you can
6
Preheat the vegetable oil to 350 degrees F
7
Pour the flour out onto a plate
8
Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour
9
The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess
10
Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated
11
Remove from the flour, shaking off the excess, and place them in the fryer
12
Cook until nicely browned, just past golden (think of your favorite fried chicken)
13
While the oysters are cooking, toast the insides of the buns and set aside
14
Transfer the oysters to a paper towel-lined plate to drain, and season with the salt
15
Spread the tartar sauce on both sides of the buns
16
Place the oysters on the bottom half then top with the shredded romaine
17
Close them up, roll up your sleeves, crack your favorite brew and dig in!