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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A New Orleans favorite. Ingredients:
canola oil or light vegetable oil, for frying |
2 tablespoons kosher salt, plus more to taste |
1 tablespoon ground black pepper |
1 tablespoon paprika |
1 tablespoon garlic powder |
1 1/2 teaspoons onion powder |
3/4 teaspoon dried thyme |
3/4 teaspoon dried rosemary |
3/4 teaspoon dried oregano |
3/4 teaspoon cayenne pepper |
3/4 teaspoon dried chipotle powder |
40 large oysters, shucked |
2 cups yellow cornmeal |
salt, if needed |
4 (8 inch) french baguettes |
mayonnaise, shredded iceberg lettuce, tomato slices and dill pickle chips for serving |
Directions:
1. Pour oil to a depth of 2 inches in a 6 qt Dutch oven (cast iron works great) and heat over medium-high heat until a deep-fry thermometer reads 350 degrees.
2. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chile powder in a bowl; add oysters and toss until oysters are evenly coated; dust off excess cornmeal.
3. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes.
4. Transfer to paper towels to drain, and sprinkle with salt, if desired. Spread insides of rolls with mayonnaise; top with lettuce, tomato, and pickles.
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