Best Cornmeal Crusted Oyster Sandwich Recipes

Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise image

Yield Serves 8 as an appetizer or 4 as a main course

Number Of Ingredients 11

2/3 cup nonfat mayonnaise
3 tablespoons finely chopped sweet pickles
2 teaspoons cider vinegar
1 garlic clove, pressed
24 fresh oysters, shucked, or about four 8-ounce jars medium oysters
1 tablespoon vegetable oil
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup low-fat buttermilk

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.

Cornmeal Crust image

Provided by Martha Stewart

Number Of Ingredients 4

Steps:

Whisk cornmeal with 1 1/2 cups cold water.
In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
Remove from heat; stir in butter until melted.