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Fried Oyster and Bacon Sandwich

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"When I first conceived of this sandwich — a marriage of two of the best foods in the world — for the menu at Cochon, I didn't intend to do a riff on a BLT, but that's basically what this is. Fried plump oysters release their amazing flavor when you bite into them; plenty of bacon makes this a decadent, satisfying sandwich. I always thought that this combination sounded great, but it tastes even better than it sounds. And this recipe obviously doubles or triples perfectly. For the best flavor, use the ripest, sweetest tomatoes you can find."

List of Ingredients

â—¦ ½ cup all-purpose flour
â—¦ ½ cup cornmeal
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon ground black pepper
â—¦ Peanut or vegetable oil, for frying
â—¦ 6 large raw oysters, shucked
â—¦ 2 slices white bread, toasted
â—¦ 2 teaspoons mayonnaise
â—¦ 5 bacon slices, cooked until crisp and drained
â—¦ ½ cup shredded iceberg lettuce
â—¦ 1 tomato, cut into 4 very thin slices


Recipe

Whisk together the flour, cornmeal, salt, and pepper in a medium mixing bowl. Heat 2 inches of oil in a medium saucepan until it reaches 350° F.

Toss the oysters in the seasoned flour, shake off the excess, and fry for 3 to 5 minutes, until lightly golden, then drain on paper towels. Don't overfry them or they will become dried out and a little chewy — you want them to be nice and plump.

To assemble the sandwich, spread the toasted bread with mayonnaise, then build upward on one slice starting with the oysters, then bacon, lettuce, and tomato. Top with remaining slice of bread and serve immediately.


Makes 1 sandwich