Chicken-Fried Oyster Sandwich Recipe

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Ingredients:

Serving

1 cup real mayonnaise
2 heaping tbsp finely diced salty gherkins
1 tightly packed tbsp finely chopped capers
zest of 1 lemon
juice of 1/2 lemon
1 cup buttermilk
1 tbsp 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
6 heaping tbsp tartar sauce
2 cups finely sliced ( chiffonade ) romaine lettuce

Directions:

Cook's Note: You can shuck your own oysters or ask your fishmonger for pre-shucked oyster meat. The bigger the better!!
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 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1985.26 Kcal (8312 kJ)
Calories from fat	877.79 Kcal
		% Daily Value*
Total Fat	97.53g	150%
Cholesterol	775.37mg	258%
Sodium	1813.29mg	76%
Potassium	2399.56mg	51%
Total Carbs	57.31g	19%
Sugars	6.19g	25%
Dietary Fiber	2g	8%
Protein	215.71g	431%
Iron	54.9mg	305%
Calcium	115.8mg	12%

Amount Per 100 g
Calories	164.76 Kcal (690 kJ)
Calories from fat	72.85 Kcal
		% Daily Value*
Total Fat	8.09g	150%
Cholesterol	64.35mg	258%
Sodium	150.49mg	76%
Potassium	199.14mg	51%
Total Carbs	4.76g	19%
Sugars	0.51g	25%
Dietary Fiber	0.17g	8%
Protein	17.9g	431%
Iron	4.6mg	305%
Calcium	9.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

47.4

Points
51

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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