Fried Oyster Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 21.78 g | (22 %) | ||
| Fat | 9.75 g | (8 %) | ||
| Carbohydrates | 75.49 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.63 g | (9 %) |
| Vitamin A | 401.61 mg | (50,201 %) | ||
| Vitamin D | 1.11 μg | (6 %) | ||
| Vitamin E | 2.78 mg | (23 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 4.68 mg | (39 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 54.05 μg | (18 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 10.44 μg | (348 %) | ||
| Vitamin C | 15.26 mg | (16 %) | ||
| Potassium | 365.82 mg | (9 %) | ||
| Calcium | 197.16 mg | (20 %) | ||
| Magnesium | 45.51 mg | (15 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 14.41 μg | (7 %) | ||
| Zinc | 45.2 mg | (565 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Cholesterol | 89.55 mg |
Ingredients
- Ingredients
- 1 egg
- 200 milliliters Buttermilk
- 1 splash Chili sauce
- 16 Oyster
- 80 grams White bread crumbs
- 2 Tbsps Cornmeal
- 40 grams finely chopped Shelled peanut
- salt
- cayenne pepper
- 1 generous pinch sweet ground paprika
- peppers
- vegetable oil (for frying)
- 4 Baguette
- 80 grams cocktail sausage
- 4 Lettuce (such as lollo bionda)
Preparation steps
Whisk the egg in a bowl with the buttermilk and chili sauce. Stir the oysters into the buttermilk mixture. Cover with plastic wrap and marinate in the refrigerator for 10 minutes.
In a bowl, stir the breadcrumbs with the cornmeal and peanuts. Season with the paprika and the salt, cayenne and pepper to taste.
Drain the oysters and coat in the breadcrumb mixture. Heat the oil in a large pot. Cook the oysters in batches until golden brown, about 3-4 minutes.
Cut the baguette in half horizontally and spread both sides with the cocktail sauce. Rinse the lettuce, shake dry and place on the bottom half of the baguette.
Use a slotted spoon to remove the oysters to paper towels to drain. Place on top of the lettuce, top with the remaining half of baguette and serve.
