Crispy Golden Seafood Sandwiches
ready in 40 min.
- For Chipotle Mayonnaise
- ½ cup Mayonnaise
- 1 ¼ teaspoons minced chipotle pepper in adobo
- 1 teaspoon fresh lemon juice
- For Fried Oysters
- 6 cups vegetable oil
- 1 large egg
- ¼ cup Whole milk
- 2 teaspoons salt (divided)
- 1 ½ cups Cornmeal
- Black pepper
- 36 shucked Oyster (drained)
For Chipotle Mayonnaise:
Whisk together mayonnaise, chipotle and lemon juice. Cover and chill in the refrigerator.
For Fried Oysters:
Heat oil in a heavy Dutch oven over high heat until it registers 190°C | 375F on a deep-fat thermometer, about 12 minutes.
Meanwhile, whisk together egg, milk, and 1 teaspoon salt in a bowl. In a paper bag, shake cornmeal, remaining 1 teaspoon salt, and pepper until well combined. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
Working in batches, carefully lower the oysters into the oil, knocking off any excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Remove the oysters with a slotted spoon and drain on paper towels. Coat and fry remaining oysters, returning oil to 190°C | 375F, for each batch.
Slice the baguette horizontally. Spread chipotle mayonnaise on both of the cut sides. Arrange lettuce and fried oysters between the bread, pressing gently. Slice and serve.