Cornmeal-fried Oyster Sandwich With Lemon Tartar Sauce

Total Time: 1 hr 27 mins Preparation Time: 1 hr 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 large egg yolk
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons fresh lemon juice
• 2/3 cup peanut oil or 2/3 cup vegetable oil
• 1 tablespoon chopped drained capers
• 1 1/2 teaspoons finely chopped red onions
• 1 1/2 teaspoons finely chopped dill pickles
• 1 tablespoon sweet pickle juice, from the jar
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest
• 1/4 teaspoon tabasco sauce (to taste)
• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 4 1/2 teaspoons cayenne
• 4 1/2 teaspoons paprika
• 1 tablespoon kosher salt
• 1 1/2 teaspoons finely ground black pepper
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon celery seed
• 2 dozen pacific oysters, scubbed, rinsed, and shucked
• 4 pieces french bread, cut into 6-to 8-inch sandwich lengths
• butter lettuce leaf
• peanut oil, for frying

Recipe

• 1 tartar sauce: add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
• 2 with the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
• 3 add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and tabasco; pulse to combine.
• 4 transfer to a small bowl and set aside, refrigerated.
• 5 cornmeal flour: combine the flour, cornmeal, and seasonings; set aside.
• 6 panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
• 7 shake off any excess flour just before frying.
• 8 set up your sandwiches so they can be assembled as soon as the oysters are fried.
• 9 split the french bread rolls lengthwise.
• 10 for each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
• 11 you will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
• 12 over high heat, heat the oil until very hot.
• 13 fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
• 14 drain the oysters on paper towels.
• 15 place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.