This is not, I repeat, not a BLT variant. 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. No, this is a fried oyster sandwich that just happens to be topped with bacon, lettuce, and tomato. It is messy, out of control, and one of the best sandwiches I've devoured in a long time.
I should add that I actually scaled this mad recipe from Donald Link's Real Cajun back a bit. I love bacon as much as the next guy, but I couldn't quite get myself to stack five slices on one sandwich.
Six fried oysters on each sandwich is certainly indulgent enough, right? The rest of the toppings accentuate the flavor and also add to the mess factor. This is one sandwich where you'll definitely need a napkin close by at all times. But I'd trade a few stains for another go at this meal.
Dinner Tonight: Fried Oyster and Bacon Sandwich
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
- 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
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°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°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.