CORNMEAL-CRUSTED OYSTER SANDWICH

Cornmeal-Crusted Oyster Sandwich image

Yield makes 4 to 6 sandwiches

Number Of Ingredients 12

1 1/2 to 2 dozen extra-small fresh oysters or 2 10-ounce jars oysters (about 5 oysters per sandwich)
1/4 cup all-purpose flour
2 large eggs
5 tablespoons cornmeal, or as needed
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay Seasoning
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
8 slices hearty artisanal white bread
4 tablespoons Southwest Mayonnaise (page 235)
6 leaves romaine lettuce, chopped

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.