- 4
4.7/5
(3 Votes)
Ingredients
- SERVINGS: 4
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
- 2 dozen oysters, freshly shucked
- 12 slices thick-cut bacon
- Vegetable oil (for frying; about 5 cups)
- 8 slices brioche or white sandwich bread (such as Pullman), toasted
- Mayonnaise, Bibb lettuce, and sliced tomatoes (for serving)
Preparation
Step 1
Whisk flour, cornmeal, garlic powder, onion powder, and cayenne in a medium bowl; season with salt and pepper. Working in batches, toss oysters in flour mixture; transfer to a plate.
Working in batches, cook bacon in a large skillet, preferably cast iron, over medium heat until crisp, 10–12 minutes per batch; drain on paper towels.
Pour oil into skillet with bacon fat to a depth of 1" and heat over medium-high heat until oil bubbles immediately when a pinch of cornmeal mixture is added. Working in batches, fry oysters, turning occasionally, until golden brown and crisp, about 4 minutes. Drain on paper towels; season with salt and pepper.
Build sandwiches with brioche, mayonnaise, lettuce, tomatoes, bacon, and fried oysters.