Maine Avenue Fried Oyster Sandwich
Cornmeal-crusted fried oysters piled on a toasted roll with lettuce, tomato, and remoulade, sourced from the working waterfront market that has supplied D.C. seafood for over two centuries.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Deep fryer or heavy skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24
- carbs
- 42
- protein
- 20
- calories
- 460
Instructions
- 1
Put the oysters in the buttermilk. Let them soak for 15 minutes.
- 2
Mix the cornmeal, flour, and Old Bay in a shallow dish.
- 3
Take the oysters out of the buttermilk. Coat them completely in the cornmeal mixture.
- 4
Heat the oil to 375°F. Fry the oysters in small batches for 2-3 minutes until golden and crisp.
- 5
Place the fried oysters on a wire rack to drain.
- 6
Stir the mayonnaise and horseradish together to make a quick remoulade sauce.
- 7
Toast the hoagie rolls. Spread the remoulade on both cut sides.
- 8
Layer the lettuce and tomato onto the rolls, then pile in the fried oysters.
- 9
Serve right away.
Chef's tips
Fry the oysters in small batches so the oil stays hot and the cornmeal crust cooks evenly golden.
Storage
Best eaten immediately; frying components do not store well.
Reheating
Reheat fried oysters briefly in a hot oven to re-crisp; assemble sandwich fresh.
Common mistakes to avoid
- •Adding too many oysters to the oil at once, which makes them greasy
- •Cooking the oysters for too long, which makes them tough and rubbery
Serving suggestions
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