Cornmeal-Crusted Oyster Sandwich

Name: Cornmeal-Crusted Oyster Sandwich
Yield: makes 4 to 6 sandwiches
Ingredients: 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

December 22, 2011

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.

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