Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sa

Name: Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 2 tablespoons Dijon mustard; 1 ½ teaspoons fresh lemon juice; ⅔ cup peanut oil or ⅔ cup vegetable oil; 1 tablespoon chopped drained capers; 1 ½ teaspoons finely chopped red onions; 1 ½ teaspoons finely chopped dill pickles; 1 tablespoon sweet pickle juice, from the jar; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon grated lemon zest; ¼ teaspoon Tabasco sauce (to taste); 2 cups all-purpose flour; ½ cup cornmeal; 4 ½ teaspoons cayenne; 4 ½ teaspoons paprika; 1 tablespoon kosher salt; 1 ½ teaspoons finely ground black pepper; 1 ½ teaspoons dried thyme; ¼ teaspoon celery seed; 2 dozen pacific oysters, scubbed, rinsed, and shucked; 4 pieces French bread, cut into 6-to 8-inch sandwich lengths; butter lettuce leaf; peanut oil, for frying

Servings: persons

1 large egg yolk
2 tablespoons Dijon mustard
1 ½ teaspoons fresh lemon juice
⅔ cup peanut oil or ⅔ cup vegetable oil
1 tablespoon chopped drained capers
1 ½ teaspoons finely chopped red onions
1 ½ teaspoons finely chopped dill pickles
1 tablespoon sweet pickle juice, from the jar
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
¼ teaspoon Tabasco sauce (to taste)
2 cups all-purpose flour
½ cup cornmeal
4 ½ teaspoons cayenne
4 ½ teaspoons paprika
1 tablespoon kosher salt
1 ½ teaspoons finely ground black pepper
1 ½ teaspoons dried thyme
¼ teaspoon celery seed
2 dozen pacific oysters, scubbed, rinsed, and shucked
4 pieces French bread, cut into 6-to 8-inch sandwich lengths
butter lettuce leaf
peanut oil, for frying

1
Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
2
With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
3
Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
4
Transfer to a small bowl and set aside, refrigerated.
5
Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
6
Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
7
Shake off any excess flour just before frying.
8
Set up your sandwiches so they can be assembled as soon as the oysters are fried.
9
Split the French bread rolls lengthwise.
10
For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
11
You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
12
Over high heat, heat the oil until very hot.
13
Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
14
Drain the oysters on paper towels.
15
Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 large egg yolk, 2 tablespoons Dijon mustard, 1 ½ teaspoons fresh lemon juice, ⅔ cup peanut oil or ⅔ cup vegetable oil, and more.

Yes, Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions