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Fried Oyster BLTs

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Adding cheese, turkey, and avocado are common ways to reinvent a traditional BLT. This version takes a more radical approach, tucking in a few fried oysters. Prepare all of the other ingredients before frying the oysters, then assemble while the oysters are still hot."

List of Ingredients

◦ 12 slices sourdough bread, toasted and cooled slightly
◦ ⅓ cup mayonnaise
◦ 1 small head lettuce, leaves separated
◦ � pound thick-cut sliced bacon, cooked until crisp
◦ 2 large tomatoes, sliced
◦ Canola oil
◦ 1 cup all-purpose flour
◦ Salt and ground pepper
◦ 24 shucked oysters


Recipe

Spread each slice of toast with the mayonnaise. Top six slices with the lettuce, bacon, and tomatoes, dividing them evenly. Set aside while you fry the oysters.

Pour oil to a depth of at least 1 � inches into a deep-sided frying pan and warm over high heat until it reaches 375� F on a deep-frying thermometer. Meanwhile, in a bowl, combine the flour, � teaspoon salt, and � teaspoon pepper. Coat the oysters with the seasoned flour, shake off the excess, and set the coated oysters aside on a plate.

When the oil is hot, add the coated oysters and fry until crisp and golden, turning once with tongs, about 1 � minutes. Drain briefly on paper towels. Top each sandwich with four hot oysters. Close the sandwiches with the remaining toast slices and serve right away.

Makes 6 servings






❧ Po'Boy Sandwiches:
You can use fried oysters to create another classic sandwich, the famed po'boy of New Orleans. Split and lightly toast four soft French rolls and spread with a thin layer of tartar sauce. Top the bottom half of each roll with six fried oysters, shredded iceberg lettuce, and sliced tomatoes, then set the roll tops in place. Pass hot sauce at the table.