One of the things I am most grateful to the South for is introducing me to fried oysters. I have always been an oyster lover, particularly Bluepoints, something I used to have often when I lived in New York. The Plaza Hotel's Oyster Bar was famous for their Bluepoints but you could really get a fresh dozen in most good restaurants.. Unfortunately raw oysters have to be at their freshest and I simply don't trust them when I am landlocked. Fortunately for me this is fried oyster country and it's easy to find pints already shucked at your local supermarket. How do I now they are fresh? Simple, they can't keep them in stock. By Sunday morning they are gone until the next shipment on Tuesday afternoon.
These oyster sliders are made with oysters, bacon, mayonnaise, tomatoes, lettuce, and horseradish. Frankly, most of the time I skip the bacon. It feels somewhat like gilding the lily but I guess I couldn't call this a BLT unless bacon was in the mix.
To my Northern readers who are used to such fantastic fresh oyster (they know who they are) give fried oysters a try sometime. You will not be sorry.
* peanut or vegetable oil
* 1/2 cup yellow or white cornmeal
* 1 teaspoon salt
* 1/8 teaspoon pepper
*dash of cayenne
* 1/2 pint of shucked oysters (figure on two or three per sandwich, depending on the bread)
* 1/2 cup mayonnaise
* 1 tablespoon prepared horseradish
* 4 rolls, or 8 brioche or white bread toasted
* 4 thin slices tomatoes
* 4 slices crisp cooked bacon
* lettuce leaves
Melt about an inch of oil in a large heavy skillet. Combine cornmeal, cayenne, salt, and pepper. Coat oysters with the cornmeal mixture. Shake excess. Fry oysters in oil until lightly browned on all sides. Do not crowd. Do them in batches if needed. Mix mayonnaise with horseradish. Spread 4 buns with the mayonnaise mixture. Cover with tomato slices, and then bacon. Cover with lettuce leaves then arrange oysters over lettuce. Secure with wooden picks and trim crusts if using toast.
Alternatively, you can serve the oysters on a plate with everything served separately so that everyone can make their own.
Photo: Marx Foods via The Examiner