Dinner Tonight: Fried Oyster and Bacon Sandwich
If you want to add more dairy free recipes to your repertoire, Dinner Tonight: Fried Oyster and Bacon Sandwich might be a recipe you should try. For $1.43 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 29g of fat, and a total of 670 calories. This recipe serves 2. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Serious Eats has 207 fans. Head to the store and pick up tomato, iceberg lettuce, ground pepper, and a few other things to make it today. It works well as a rather inexpensive main course. With a spoonacular score of 80%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Bacon, Pear, And Cheese Sandwich, Dinner Tonight: Bacon and Kimchi Fried Rice, and Dinner Tonight: Fried Rice with Shrimp and Bacon.
Servings: 2
Ingredients:
4 bacon slices
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 teaspoon ground black pepper
1 cup shredded iceberg lettuce
4 teaspoons mayonnaise
12 large raw oysters, shucked
1 teaspoon salt
1 tomato, sliced
vegetable oil for frying
4 slices white bread, toasted
Equipment:
bowl
kitchen thermometer
sauce pan
paper towels
Cooking instruction summary:
Procedures 1 In a large bowl, combine the flour, cornmeal, salt, and black pepper. Stir well. 2 In a medium-sized saucepan, pour in about two inches of oil. Turn heat to medium-high, stick in a deep-fry thermometer, and bring the temperature up to 350°F. 3 Toss the oysters in the bowl with the flour and cornmeal. Shake off any excess coating, and then add half of them to the oil. Cook until browned, three to five minutes. Make sure to adjust the heat to keep the temperature at 350°F. Drain the cooked oysters on some paper towels. Repeat process with remaining oysters. 4 Spread one side of each piece of toasted bread with one teaspoon of mayonnaise. Divide the oysters between two slices of bread. Top each with two slices of bacon, 1/2 cup lettuce, and a couple slices of tomato. Season the tomatoes with a pinch of salt and pepper, and then add the final piece of bread, mayonnaise-side down. Serve immediately.
Step by step:
1. 1
2. In a large bowl, combine the flour, cornmeal, salt, and black pepper. Stir well.
3. 2
4. In a medium-sized saucepan, pour in about two inches of oil. Turn heat to medium-high, stick in a deep-fry thermometer, and bring the temperature up to 350°F.
5. 3
6. Toss the oysters in the bowl with the flour and cornmeal. Shake off any excess coating, and then add half of them to the oil. Cook until browned, three to five minutes. Make sure to adjust the heat to keep the temperature at 350°F.
7. Drain the cooked oysters on some paper towels. Repeat process with remaining oysters.
8. 4
9. Spread one side of each piece of toasted bread with one teaspoon of mayonnaise. Divide the oysters between two slices of bread. Top each with two slices of bacon, 1/2 cup lettuce, and a couple slices of tomato. Season the tomatoes with a pinch of salt and pepper, and then add the final piece of bread, mayonnaise-side down.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
