WHETHER YOU FRY THEM, SAUTÉ THEM, OR EAT THEM RAW, fresh oysters are simply sublime. Our local favorites are the tiny Olympia oyster (the only oyster native to the Pacific Northwest), plump Pacific oysters, European Flat oysters, and petite Kumamotos. The large Pacific oysters are the best for frying. Coated in cornmeal, they make a savory sandwich, but fried oysters also make an impressive appetizer. One tip: Use two hands while battering the oysters—one hand to dip in the flour and one to dunk in the egg and cornmeal—so you don’t end up with two messy hands.
Recipe information
Yield
makes 4 to 6 sandwiches
Ingredients
Preparation
Step 1
If using fresh oysters, shuck them. Drain jarred oysters thoroughly in a strainer and set aside.
Step 2
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.
Step 3
Heat a medium skillet over medium-high heat. Add the butter and olive oil and stir until the butter has melted.
Step 4
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.)
Step 5
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.
Step 6
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.
