cup finely chopped celery and leaves
tbsp finely chopped chives
lemon, zested and juiced
freshly ground black pepper
tsp old bay seasoning
cup all-purpose flour
PEI oysters, scrubbed, shucked, shells discarded
cup vegetable oil
crusty submarine buns, toasted
beefsteak tomatoes, sliced
cup shredded iceberg lettuce
lemon wedges, for serving
In a small bowl stir together mayo, celery, chives and lemon zest. Add lemon juice, salt and pepper to taste.
Add buttermilk to small bowl, set aside. In another small bowl, whisk together old bay seasoning, cornmeal and flour.
Coat oysters one at a time in buttermilk and then cornmeal mixture. Transfer to a plate.
Heat oil in a large cast iron pan over medium high heat. Once hot add oysters, frying for 1 – 2 minutes per side until they are crispy and golden. Transfer to a paper towel lined plate. Fry in batches if necessary.
To assemble sandwich, coat top and bottoms of the bun with celery mayo, layer on iceberg lettuce, tomato slices and top with fried oysters. Serve with lemon wedges, if desired.
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in