Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (thick cup)
  • ½ cup all-purpose flour
  • ½ cup yellow corn meal
  • 1 tsp salt
  • ½ tsp black pepper (freshly ground)
  • vegetable oil (for frying)
  • 12 oz oysters (fresh, drained (if in liquid))
  • 4 slices white bread
  • ½ cup mayonnaise
  • 2 tsp sriracha
  • 1 tsp lemon juice (fresh)
  • 1 handful green leaf lettuce (cut into bite-size piece)
  • 2 large tomatoes (sliced)
  • 2 tbsp unsalted butter

Instruction

  • Preheat oven to 400°F.
  • Wrap a baking sheet with foil and place the bacon on it. Bake until crisp, about 10 to 15 minutes. Drain on paper towels. Set aside.
  • Whisk together the flour, cornmeal, salt and pepper in a medium bowl.
  • Heat 2 inches of oil in either a heavy skillet to 350°F (or until it sizzles immediately when you toss in a small piece of bread).
  • Toss the oysters in the seasoned flour, shake off the excess.
  • Fry oysters in a couple of batches until golden and very crispy, usually about 3 to 5 minutes, depending on the size of the oysters. Drain on paper towels.
  • In a small bowl, mix together the mayo, sriracha, and lemon juice. Keep in the fridge until ready to use.
  • Butter both sides of bread slices. Heat a non-stick skillet over medium heat. Add the bread and toast until golden on both sides (you'll probably need to toast the slices in batches).
  • To assemble the sandwich, spread the sriracha mayo onto one side of the bread slices.
  • Then build upward on one slice by starting with the oysters, then bacon, tomatoes (sprinkle with a little salt and pepper), and lettuce. Top with bread slice (mayo side down). Slice and serve at once!