This Fried Oyster B.L.T. sandwich is about as good as they come. Go to your local fish market, one that you really like, and ask for nice large, meaty oysters. Pacific Coast and Gulf oysters work well, but East Coast are wonderful, too. Use big juicy tomatoes fresh from the garden, nice refreshing greens, such as watercress or arugula, and of course, fresh homemade white bread, lightly toasted. A nice dose of salt and pepper on the tomatoes and a good slather of quality mayonnaise will assure you have created about the best BLT anyone has ever put in their mouth. Enjoy!
Fried Oyster B.L.T.
- 1/2 cup all-purpose flour
- 1/2 cup yellow corn meal
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- Oil for frying
- 12 large raw oysters shucked
- 4 slices white bread
- Mayo for spreading on bread
- 10 thick-cut bacon slices cooked until crisp and drained
- 1 cup watercress rinsed and dried
- 1 tomato cut into 4 slices
- Pre-heat oven to 400F
- Whisk together the flour, cornmeal, salt and pepper in a medium bowl.
- Heat 2 inches of oil in either a heavy skillet, or heat your deep fryer - get the oil to 350F (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 the them for 2 to 4 minutes, depending on sized - they should turn a nice golden color. Don't overcook!
- Drain on paper towels.
- Toast the bread by placing the slices of bread onto a baking sheet. Toast for 4 minutes, and then flip the slices, and cook for another 1 minute.
- To assemble the sandwich, spread the mayo on to the bread slices.
- Then build upward on one slice by starting with the oysters, then bacon, tomatoes and watercress.
Top with remaining slice of bread (spread some mayo on the bottom side, too). Serve at once!