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Categories:
mayonnaise gherkins capers lemon plus juice buttermilk sriracha chili sauce jumbo oysters vegetable oil flour buns kosher salt romaine lettuce
Viewed: 25 - Published at: 4 years agoIngredients
- 1 cup real mayonnaise
- 2 heaping tablespoons finely diced salty gherkins
- 1 tightly packed tablespoon finely chopped capers
- Zest of 1 lemon plus juice of 1/2 lemon
- 1 cup buttermilk
- 1 tablespoon sriracha chili sauce (more if you're feeling feisty!)
- 12 jumbo oysters, shucked (8 if they are huge beach oysters)
- Vegetable oil, for frying
- 2 cups all-purpose flour, for dredging
- 4 sesame-seed hamburger buns
- Pinch kosher salt
- 2 cups finely sliced (chiffonade) romaine lettuce
Method
- Special equipment: a deep fryer and a deep-fry thermometer
- 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 sriracha 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!
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.