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Categories:
peanut oil jalapenos tomatoes shallots garlic lemon lime mayonnaise kosher salt flour paprika cayenne kosher salt oysters eggs bread crumbs lemon mayonnaise arugula
Viewed: 56 - Published at: 8 years agoIngredients
- Peanut oil, for frying
- 2 jalapenos, minced
- 2 plum tomatoes, seeded and minced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 lemon, zested, plus 1/2 lemon, juiced
- 1 lime, zested, plus 1/2 lime, juiced
- 1 cup mayonnaise
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 20 oysters, shucked
- 3 eggs, beaten
- 1 cup panko bread crumbs
- 1/2 lemon, juiced
- Mayonnaise
- Arugula
- 4 to 5 French rolls, split
Method
- Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Relish:
- Mix all ingredients in a bowl and set aside.
- Oysters:
- Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl.
- Add the eggs to another bowl and the bread crumbs to a third bowl.
- Dredge the oysters in the flour mixture, then in egg and then in bread crumbs.
- Arrange the breaded oysters on a platter lined with parchment.
- Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
- To assemble sandwiches:
- Spread mayonnaise and relish on the bottoms of the rolls.
- Add 4 to 5 oysters to each roll and top with a few leaves of arugula.
- Cover with the roll tops and serve.
