INGREDIENTS:
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1cup all-purpose flour
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1 cup cornmeal
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1/4 teaspoon cayenne pepper
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Kosher salt, freshly ground pepper
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2 dozen oysters, freshly shucked
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12 slices thick-cut bacon
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Vegetable oil (for frying; about 5 cups)
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8 slices brioche or white sandwich bread (such as Pullman), toasted
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Mayonnaise, Bibb lettuce, and sliced tomatoes (for serving)
INSTRUCTIONS:
- 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.
(Sourced from Bon Appetit)
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