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. . .
5 Aug 2019
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 Oyster Shop
What You Need
1 Soft Lobster Roll Bun
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
Servings: 1* (We recommend making multiple at a time)
Soak oysters in buttermilk.
In a small mixing bowl, combine cornmeal, flour, and Old Bay. Stir until thoroughly incorporated.
In a separate mixing bowl, combine all ingredients for the Comeback Sauce™, stirring until smooth.
Pre-heat canola oil to ~350 degrees over medium-high heat in a 12" iron skillet.
Dredge oysters in cornmeal mix and fry for 2 minutes on each side (being sure to cook until golden brown in color).
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.
What You Need
1 Cup Duke's Mayonnaise
3 Tablespoons Ketchup
3 Tablespoons Sambal (Chili Sauce)
1 Tablespoon Dijon Mustard
1 Teaspoon Dijon Mustard
2 Teaspoons Worchestershire Sauce
1 Teaspoon Crystal Hot Sauce
2 Teaspoons Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
Combine all ingredients, stirring until thoroughly incorporated.