• 1cup 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)


  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.
  2. 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.
  3. 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.
  4. Build sandwiches with brioche, mayonnaise, lettuce, tomatoes, bacon, and fried oysters.

(Sourced from Bon Appetit)

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