Leon's Fried Oyster Roll

August 5th is National Oyster Day, and in celebration we’re sharing one of our favorite ways to cook and eat this local bounty! Chef Mat Clark from Leon’s Oyster Shop in Charleston, SC serves this roll as a local riff on a lobster roll. Named the best sandwich in SC by People Magazine, we think you’ll enjoy. . .

Cooks have been pan-frying oysters in cast iron skillets for generations. The secret for an extra-flavorful batter is the combination of Old Bay and buttermilk. And of course, Comeback Sauce over the fried oysters packs an additional flavor punch, elevating this roll to something bordering on addictive!

Leon’s Fried Oyster Roll

Mat Clark, Leon’s / Charleston, SC

1 LOBSTER ROLL

5 SHUCKED OYSTERS

1⁄4 CUP SHREDDED ICEBERG LETTUCE

1⁄8 CUP DICED TOMATOES

1⁄2 AVOCADO, SLICED

1 ounce Comeback Sauce (see recipe below)

THINLY SHAVED CHIVES, TO GARNISH

For the oysters:

1 cup cornmeal

1/4 cup all-purpose flour

1/2 cup butter milk

4-6 ounces canola oil

comeback sauce 

1 cup Duke's mayonnaise

3 tablespoons ketchup

3 tablespoons sambal (chili sauce)

1 tablespoon dijon mustard

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon Crystal hot sauce

2 teaspoons extra-virgin olive oil

3 tablespoons lemon juice

Servings: 1 (we recommend making multiple at a time)

PRINT THIS RECIPE

Instructions

1

Soak oysters in buttermilk.

2

In a small mixing bowl, combine cornmeal, flour, and Old Bay. Stir until thoroughly incorporated.

3

In a separate mixing  bowl, combine all ingredients for the Comeback Sauce, stirring until smooth. 

4

Pre-heat canola oil to ~350 degrees over medium-high heat in a 12" iron skillet. 

5

Dredge oysters in cornmeal mix  and fry for 2 minutes on each side (being sure to cook until golden brown in color).

6

Toast the lobster roll and build the sandwich. At Leon's, we build the sandwich in this order from bottom to top: lobster roll, avocado, lettuce, tomato, oysters, sauce, chives

7

Place the Dutch Oven on the stovetop over medium-high heat and bring the sauce to a boil. Add chopped thyme and rosemary and simmer until sauce reduces and thickens slightly, about 10-15 minutes. Stir in Dijon mustard and season with salt and pepper as needed. Spoon sauce over the platter of meat and vegetables and serve with additional sauce and mustard on the side.

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