Fried Oyster Club Sandwiches Recipes

CHICKEN-FRIED OYSTER SANDWICH

Steps:

• For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use.
• For the fried oyster sandwich: Combine the buttermilk and chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can.
• Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken).
• While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt.
• Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in!

FRIED OYSTER CLUB SANDWICHES

Steps:

• Fry bacon til done, drain on paper towel, set aside.
• Mix flour, salt and pepper.
• Drain oysters, pat dry with paper towel.
• Toss in seasoned flour.
• Fry in bacon fat til browned on both sides turning only once.
• Takes about 5 minutes.
• Make 6 sandwiches arranging all between 3 slices of toast each.
• Cut corner to corner, hold each half together with a toothpick.
• Swiss, provolone, meunster, co-jack or pepper jack cheese is good on these, too!

FRIED EGG AND OYSTER SANDWICH

Steps:

• For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels.
• For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
• Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
• Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
• For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
• Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

FRIED SANDWICHES

Steps:

• Make sandwiches with your favorite filling.
• Combine the next 5 ingredients till smooth.
• Dip sandwiches into batter and fry in hot (390°) deep fat until brown.
• ENJOY.

CORNMEAL-FRIED OYSTER SANDWICH WITH LEMON TARTAR SAUCE

Steps:

• Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
• With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
• Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
• Transfer to a small bowl and set aside, refrigerated.
• Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
• 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.
• Shake off any excess flour just before frying.
• Set up your sandwiches so they can be assembled as soon as the oysters are fried.
• Split the French bread rolls lengthwise.
• For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
• 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.
• Over high heat, heat the oil until very hot.
• Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
• Drain the oysters on paper towels.
• Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.