0 Ratings
- 2 Servings +
.5 cup mayo
0.25 cup finely chopped celery and leaves
2 tbsp finely chopped chives
1 lemon, zested and juiced
salt
freshly ground black pepper
0.5 cup buttermilk
2 tsp old bay seasoning
0.5 cup cornmeal
0.5 cup all-purpose flour
24 PEI oysters, scrubbed, shucked, shells discarded
0.25 cup vegetable oil
2 crusty submarine buns, toasted
2 beefsteak tomatoes, sliced
1 cup shredded iceberg lettuce
lemon wedges, for serving
In a small bowl stir together mayo, celery, chives and lemon zest. Add lemon juice, salt and pepper to taste.
Add buttermilk to small bowl, set aside. In another small bowl, whisk together old bay seasoning, cornmeal and flour.
Coat oysters one at a time in buttermilk and then cornmeal mixture. Transfer to a plate.
Heat oil in a large cast iron pan over medium high heat. Once hot add oysters, frying for 1 – 2 minutes per side until they are crispy and golden. Transfer to a paper towel lined plate. Fry in batches if necessary.
To assemble sandwich, coat top and bottoms of the bun with celery mayo, layer on iceberg lettuce, tomato slices and top with fried oysters. Serve with lemon wedges, if desired.
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