Fried Oyster Sandwich
Large, meaty Hamma Hammas from Hood Canal or Nisbet oysters from the Willapa Bay and Goose Point regions are perfect here. Their size means there’s plenty of fried crispiness on the outside and tender meat and briny, citrusy juice on the inside.
1/2 cup mayonnaise
1 cup semolina
1 cup all-purpose flour
3 Tbsp sunflower oil
20 oysters, shucked (Hamma Hamma or Nisbet)
4 brioche buns, toasted
Romaine heart lettuce leaves, washed and dried
1/2 red onion, peeled and thinly sliced
Pickles, thinly sliced
1. Mix together the mayonnaise and a few drops of Tabasco, and set aside.
2. Combine the semolina and all-purpose flour. Heat oil in a cast iron or stick-resistant skillet over medium-high heat. Dredge oysters in flour mixture, shake off excess, and pan-fry in oil until golden brown, about 1 minute per side.
3. Remove oysters from heat, and sprinkle immediately with salt.
4. Spread mayo mixture onto both sides of toasted buns. Place fried oysters on bottom bun, and top with lettuce, onion and pickles. Top with bun and serve.
Makes 4 sandwiches
Recipe by Chef Ryan Gaul, Southpark