Ladies and gentlemen, this is truly an amazing sandwich. Truly.
Of course, one of the greatest sandwiches of all time is a Classic BLT. So, why not take the classic, and up the game? Fried oysters are light and deeply flavorful and just work incredibly well with the other key elements. If you like oysters, you will LOVE this sandwich!
How to Make a Fried Oyster BLT
This is such an elevated take on a classic sandwich, but it is surprisingly easy to prepare.
Obviously, going with top-notch ingredients will take this to gastronomical heights.
And it’s so much fun to serve to guests. They are usually amazed!
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Choosing the Right Oysters
You can find perfectly wonderful pre-packaged oysters in the seafood department of most well-stocked supermarkets. They are delicious and will do the trick. Try to avoid packaged oysters, if possible.
But if you’re feeling really adventurous, and you want to make this Fried Oyster BLT the best sandwich in the world, then go to your local fish market, one that you really like, and ask for nice large, meaty oysters.
EXPERT TIP: Pacific Coast, Gulf Coast, and East Coast are all excellent options. They have slightly different tastes and sizes, but each is fantastic in its own way. Dredging is easy. Drain the oyster (if in liquid), and then simply toss them in flour and cornmeal that has been seasoned with salt and pepper. That’s it!
How To Fry Oysters
The oysters fry very quickly and are so flavorful.
Bring your oil to 350°F and then fry them in a couple of batches until they are golden and very crunchy.
Use a slotted spoon or spider to quickly remove them from the oil and then allow them to drain on paper towels while you build the sandwich.
Tips for Making the Perfect Fried Oyster BLT
Quality Matters – As stated, there are just a handful of components to this sandwich. We’ve discussed the oysters. If they are in season, seek out farm-fresh tomatoes. Heirlooms are a fantastic choice. For the lettuce, try something a little different, such as baby arugula or watercress. Green leaf lettuce is beautiful and works perfectly, as well.
Don’t Skimp on the Bread – Most bakeries in well-stocked supermarkets, or even chains like Panera, Au bon Pain, and Warm and Crusty, usually have freshly baked unsliced loaves of bread. Go with your favorite type. Country white or wheat or great options. Use a serrated knife to cut thick (¼” to ½”) slices. For perfectly toasted bread, butter each side and then toast in a hot skillet until golden brown, but not dried out.
A Good Spread Makes a Big Difference – Good-quality mayonnaise is perfectly fine, but we love to amp the flavors up even more by adding 1 tablespoon sriracha sauce and a squeeze of fresh lemon juice to ½ cup of mayo. Spread a generous layer on the bottom and top layer of the toasted bread.
EXPERT TIP: Be sure to have all of the components prepped and ready to go before you start building the sandwiches. This recipe makes two thick sandwiches. Easily double the recipe for 4 sammies. Don’t worry if the oysters cool off a bit. They are still amazing, even at room temperature. Just don’t let them sit for more than 30 minutes, or they will start to lose their crunchiness.
Other Epic Sandwich Recipes
There is just something special about picking up a sandwich that is perfectly made. Here are some of our all-time favorites:
Ultimate Grilled Honey Mustard Sandwich with Bacon
Fantastic Fried Fish Sandwich
Best-Ever Italian Meatball Sub
Classic Rueben
Homemade Salmon Burger
Croque Madame
Kentucky Hot Brown (This barely qualifies as a sandwich. Take a look and you’ll see why we included it).
Pot Roast Sliders
Baked Ham and Cheese Sliders
In the meantime, don’t you think it’s time to whip up one of these bad boys?
If you are a fan of oysters, then this sandwich is for you.
We’ve even served this to folks who weren’t fans of oysters and absolutely loved it.
The combination of crunchy oysters, farm-fresh tomatoes, green leaf lettuce, perfectly toasted homemade bread slices, and zesty sriracha mayonnaise delivers sandwich perfection. Slice it in half and brace yourself for that first bite!
Ready to make the best sandwich this side of New Orleans? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Fried Oyster B.L.T.
Video
Ingredients
- 8 slices bacon thick cup
- ½ cup all-purpose flour
- ½ cup yellow corn meal
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- vegetable oil for frying
- 12 oz oysters fresh, drained (if in liquid)
- 4 slices white bread
- ½ cup mayonnaise
- 2 teaspoon sriracha
- 1 teaspoon lemon juice fresh
- 1 handful green leaf lettuce cut into bite-size piece
- 2 large tomatoes sliced
- 2 tablespoon unsalted butter
Instructions
- Preheat oven to 400°F.
- Wrap a baking sheet with foil and place the bacon on it. Bake until crisp, about 10 to 15 minutes. Drain on paper towels. Set aside.
- Whisk together the flour, cornmeal, salt and pepper in a medium bowl.
- Heat 2 inches of oil in either a heavy skillet to 350°F (or until it sizzles immediately when you toss in a small piece of bread).
- Toss the oysters in the seasoned flour, shake off the excess.
- Fry oysters in a couple of batches until golden and very crispy, usually about 3 to 5 minutes, depending on the size of the oysters. Drain on paper towels.
- In a small bowl, mix together the mayo, sriracha, and lemon juice. Keep in the fridge until ready to use.
- Butter both sides of bread slices. Heat a non-stick skillet over medium heat. Add the bread and toast until golden on both sides (you'll probably need to toast the slices in batches).
- To assemble the sandwich, spread the sriracha mayo onto one side of the bread slices.
- Then build upward on one slice by starting with the oysters, then bacon, tomatoes (sprinkle with a little salt and pepper), and lettuce. Top with bread slice (mayo side down). Slice and serve at once!
Notes
Nutrition
POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2002!
Carol says
Ever heard of hangtown pie? Oysters and bacon are divine. I had to try this oyster BLT. Made mine with homemade 12 grain dark bread and almost fainted with delight. Thank you Thank you.
Kris Longwell says
Hi Carol! We did some research on Hangtown Pie (although, I think it’s Hangtown “Fry”???) Anyway, looks absolutely yummy and the history of it is so interesting! Your version of the Oyster BLT with the 12 grain dark bread sounds heavenly! Thank you so so much for sharing and for the wonderful review! That means the world to us!!! Stay in touch! And keep on cooking with those scrumptious oysters!!!
Laura Kelly says
This is an awesome sandwich. We used small submarine rolls that we hollowed out so we could fit the oysters in, almost like a po boy! We also added some wicked pickles to add a little tang….so good. Thanks
Kris Longwell says
Hi Laura! Yay! You made the fried oyster BLT! Wicked pickles sound like a wickedly perfect addition! Thank you so much for sharing and for the AWESOME review! That means the world to us! All the best, Kris & Wesley
Gary Krohn says
I harvest oysters on the coast of Durban in South Africa which are nice and big. So I tried your recipe which turned out really good. Thanks
krislongwell says
That sounds amazing, Gary! I bet your oysters are incredible. So glad you liked the recipe. We really like this sandwich a lot. Thanks much for letting us know, and stay in touch! Best, Kris & Wesley
Thalia @ butter and brioche says
never been much of a raw oyster fan.. but definitely will be trying the sandwich recipe. curious to know what it tastes like!
krislongwell says
Thalia, let me know what you think. The oysters are lightly fried to perfection, and are a wonderful addition to the delicious BLT! Thanks for stopping by, we love http://www.butterandbrioche.com, by the way!