Crispy Southern Fried Oyster Sandwiches
These golden fried oysters are served on toasted bread with fresh vegetables and a zesty horseradish sauce. It is a perfect elevated lunch or dinner option for seafood lovers.
Ingredients
Horseradish Sauce
- 3 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce
- 1/4 cup mayonnaise
Oysters and Frying
- 36 large shucked oysters
- 1/2 cup buttermilk
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- Vegetable oil for frying
Assembly
- 8 slices thick-cut white bread
- 2 tablespoons butter softened
- 4 large leaves butter lettuce
- 1 large tomato sliced
- Lemon wedges for serving
Instructions
- Whisk the sauce ingredients together in a small bowl until well combined. Set aside.
- In a shallow dish, stir together the cornmeal, flour, smoked paprika, and salt.
- Pour the buttermilk into a separate shallow bowl.
- Pat the oysters dry with paper towels.
- Dip each oyster into the buttermilk, then press it into the cornmeal mixture until it is fully coated.
- Heat about 3 inches of oil in a heavy pot over medium-high heat until it reaches 350 degrees F.
- Fry the oysters in small batches until they are golden brown and crispy, about 2-3 minutes per batch.
- Drain the fried oysters on a wire rack or a plate lined with paper towels.
- Butter one side of each bread slice and toast in a skillet over medium heat until golden brown.
- Spread the horseradish sauce onto four slices of the toasted bread.
- Layer the lettuce, tomato slices, and fried oysters onto the sauced bread, then top with the remaining toast slices.
- Serve immediately with lemon wedges on the side.