February 16, 2022

Fried Oyster Sandwiches with Lemon Aioli

Fried Oyster Sandwiches with Lemon Aioli are one of our favorite seafood dinners. I start this meal by dredging oysters in milk and then flour and cornmeal. Then, I quickly deep fry the oysters. Finally, I put them in a hoagie roll with lettuce, tomato, and my Lemon Aioli. We like these sandwiches for several reasons. First of all, I like that I can make this meal in thirty minutes. Secondly, I like that these oysters reheat very well in an air fryer or the oven. And, lastly, we all love how crispy and delicious these oysters are.

The Equipment I Used

A Deep Fry Thermometer- I use this to make sure my oil is at the correct temperature.
A Large Pot- Use a large pot to fry the oysters.

The Ingredients Needed for Fried Oyster Sandwiches with Lemon Aioli

Oil- Use vegetable oil to fry your oysters. I like the Crisco brand.
Milk- Whole milk works the best.
Tabasco Sauce- This adds some spice.
Fine Cornmeal- Be sure to use a finely milled cornmeal, not a coarse one.
Flour- Use all purpose flour.
Oysters- Find the freshest oysters you can. The shells should be fairly clean and not covered in barnacles. Have your seafood store shell the oysters for you.
Mayonnaise- I always use Hellmann’s brand.
Lemon- Be sure to use fresh lemon juice.

How I Made my Oyster Sandwiches

First, I dipped the oysters in first milk, and then the flour and cornmeal mixture.
Next, I heated my oil up to 365 degrees and fried each batch of oysters at exactly that temperature.
Then, I drained the oysters well.
And, I made my Lemon Aioli.
Finally, I slathered the rolls with the aioli and layered on the oysters, lettuce, and tomato.

If you like oysters, you need to try these delicious Fried Oyster Sandwiches with Lemon Aioli.

Fried Oyster Sandwiches with Lemon Aioli

Crispy fried oysters with creamy lemon aioli.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings

Equipment

deep fry thermometer

Ingredients

2 cups vegetable oil
1 egg
2 tbsp. whole milk
2 tsp. tabasco sauce
⅔ cups all purpose flour
⅓ cup fine cornmeal
⅛ tsp. black pepper and kosher salt
24 fresh oysters, shucked and drained
4 hoagie rolls, warmed
1 cup shredded romaine lettuce
1 cup sliced plum tomatoes

For the Lemon Aioli:

¼ cup mayonnaise
1 tbsp. fresh lemon juice

Instructions

Begin by heating the oil in a Dutch oven to 365 degrees.
While the oil heats, make the Lemon Aioli: Simply mix all the ingredients together in a bowl and chill until serving.
Next, prepare a dredging station: In the first bowl, mix together the egg, milk, and tabasco. In the second bowl, mix together the flour, cornmeal, salt, and pepper.
Dip the drained and dried oysters in the milk mixture, and then in the flour mixture. Place the coated oysters on a plate.
When the oil has reached 365 degrees, fry six oysters at a time, for about two minutes. Turn the oysters so that they get golden brown all over. Drain the cooked oysters on a wire rack over a pan. Let the oil come up to 365 degrees again, and then fry the next six oysters. Repeat until all the oysters are done.
Spread some Lemon Aioli on each roll, and add six oysters and some lettuce and tomato.