• Earl of Sandwich - 08

    From Dave Drum@1:18/200 to All on Tue Oct 4 11:10:44 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Casamento's Fried Oyster Loaf Sandwich
    Categories: Seafood, Citrus, Chilies, Sauces, Breads
    Yield: 4 servings

    2 tb + 1 1/2 ts ketchup
    1 tb Prepared horseradish
    1/2 ts Fresh lemon juice
    Lemon wedges; for serving
    2 tb Kosher salt; more as needed
    Hot sauce
    1 oz Unsalted butter; room temp
    8 sl (thick) soft white bread
    Lard; for frying
    2 c Fine corn flour
    40 lg Oysters; shucked. not
    - rinsed
    1/4 c Mayonnaise
    4 lg Tomato slices
    4 lg Iceberg lettuce leaves
    Dill pickle spears; for
    - serving

    In a small bowl, whisk the ketchup, horseradish, and
    lemon juice. Season with kosher salt and a few dashes of
    hot sauce. Set aside.

    Heat the broiler. Meanwhile, on a large baking sheet,
    lightly butter the bread slices on both sides.

    Fry the oysters: Line a baking sheet or platter with
    paper towels and set it by the stove. In a large,
    heavy-bottomed pot fitted with a deep-fry thermometer,
    add enough melted lard or oil to reach 4 inches up the
    sides of the pot. Begin preheating over medium-high
    heat.

    While the oil is preheating, prepare the first batch of
    oysters: In a shallow bowl, whisk the corn flour and 2
    tablespoons of salt. Work with 10 oysters at a time:
    Dredge them in the flour mixture, pressing it onto the
    oysters to cover, then shake gently to remove any
    excess. When the oil reaches 350+XF, add the prepared
    oysters in batches, and cook, stirring occasionally with
    a spider strainer or slotted metal spoon, until golden
    brown, about 2 minutes. Transfer the oysters to the
    baking sheet as you continue cooking the remaining
    oysters.

    While the last few batches of oysters are frying, broil
    the bread, turning once, until golden on both sides,
    about 1-5 minutes per side.

    Spread 4 of the toast slices with a tablespoon of the
    prepared sauce. Spread each of the remaining 4 slices
    with a tablespoon of mayonnaise. Place 10 oysters on
    each of the sauce-topped toasts, then add a slice of
    tomato, a few leaves of lettuce, and the remaining
    toasts. Serve with pickle spears, lemon quarters, and
    hot sauce, if desired.

    Yield: serves 4

    RECIPE FROM: https://www.saveur.com

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