Cornmeal Crusted Oyster Sandwich Recipes

CORNMEAL-CRUSTED OYSTER SANDWICH

Steps:

• If using fresh oysters, shuck them. Drain jarred oysters thoroughly in a strainer and set aside.
• In three separate bowls, place the flour, eggs, and 2 tablespoons of the cornmeal. Add 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the eggs and beat well. Stir the Old Bay, remaining teaspoon salt, and remaining 1/2 teaspoon pepper into the flour.
• Heat a medium skillet over medium-high heat. Add the butter and olive oil and stir until the butter has melted.
• Dip 1 oyster first in the flour, then the eggs, and then the cornmeal, coating it evenly. (The cornmeal may begin to clump as you bread the oysters. About every five oysters, add 1 more tablespoon of cornmeal to the cornmeal bowl, or, if necessary, scoop the clumped cornmeal out of the bowl or start a fresh bowl of cornmeal.)
• Add the oysters to the skillet and cook them for 1 minute on each side, or until the crust turns golden brown. Transfer the oysters to a plate lined with paper towels.
• To assemble the sandwiches, spread 1/2 tablespoon of the mayonnaise on each slice of bread. Layer 5 oysters and some lettuce on top of 4 slices. Place the remaining 4 slices bread on top of the lettuce. Serve immediately.

CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE

Steps:

• Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
• Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
• Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.