Cornmeal Crusted Oyster Sandwich Recipes

FRIED OYSTERS WITH CORNMEAL BATTER

Steps:

• Gather the ingredients.
• Pat the drained oysters dry with paper towels or a clean kitchen towel.
• In a medium-sized bowl, beat the eggs.
• Add the oysters to the egg bowl and set aside for 10 minutes.
• In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
• Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
• Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
• Carefully add the oysters to the hot oil. Do not overcrowd the pan.
• Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
• Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
• Gather the ingredients.
• In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
• If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
• Serve the sauce alongside the fried oysters and enjoy.

CORNMEAL-CRUSTED OYSTER SANDWICH

Steps:

• If using fresh oysters, shuck them. Drain jarred oysters thoroughly in a strainer and set aside.
• In three separate bowls, place the flour, eggs, and 2 tablespoons of the cornmeal. Add 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the eggs and beat well. Stir the Old Bay, remaining teaspoon salt, and remaining 1/2 teaspoon pepper into the flour.
• Heat a medium skillet over medium-high heat. Add the butter and olive oil and stir until the butter has melted.
• Dip 1 oyster first in the flour, then the eggs, and then the cornmeal, coating it evenly. (The cornmeal may begin to clump as you bread the oysters. About every five oysters, add 1 more tablespoon of cornmeal to the cornmeal bowl, or, if necessary, scoop the clumped cornmeal out of the bowl or start a fresh bowl of cornmeal.)
• Add the oysters to the skillet and cook them for 1 minute on each side, or until the crust turns golden brown. Transfer the oysters to a plate lined with paper towels.
• To assemble the sandwiches, spread 1/2 tablespoon of the mayonnaise on each slice of bread. Layer 5 oysters and some lettuce on top of 4 slices. Place the remaining 4 slices bread on top of the lettuce. Serve immediately.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPENO DRESSING

Steps:

• If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
• Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
• Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
• Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
• To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.

CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE

Steps:

• Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
• Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
• Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.