Cornmeal-Crusted Fried Oysters
Recipe by Chef Jason Bruner
If you’re on the hunt for a recipe that will make a big impression at your next dinner party, go ahead and dog-ear this page. Although this dish looks like a work ...
Recipe by Chef Jason Bruner
Pulling from my Louisiana background, this is a Lowcountry riff on a classic New Orleans po’boy. Soft shell crab season is short and sweet in these parts, and this over-the-top sandwich allows it to shine. Winter is the perfect season for arugula; it adds a perfect peppery bite to the salad. This recipe makes extra Dill Aioli; keep it covered the refrigerator up to a week to jazz up weekday sandwiches, or serve a dollop or two with roasted salmon.
Ingredients
SERVINGS: 1 Sandwich(es)
Dill Aioli
- 1 tablespoon dried dill
- 2 tablespoons fresh lemon juice
- 2 cups mayonnaise
- Kosher salt and freshly ground black pepper, to taste
Arugula-Orange Salad
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups arugula
- 4 orange segments
- 1 tablespoon thinly sliced red onion
- 1 tablespoon sliced almonds
Crab
- Peanut oil, for frying
- 2 soft-shell crabs
- 2 cups buttermilk
- 2 cups stoneground cornmeal
- Kosher salt and freshly ground black pepper, to taste
- 1 bun, toasted
- Lettuce
- 3 slices tomato
- 4 dill pickle slices
Instructions
1. Stir together all ingredients for the Dill Aioli. Set aside, or refrigerate overnight.
2. In a medium bowl, stir together lemon juice, olive oil and salt and pepper for the salad; top with arugula, orange, onion and almonds (do not toss). Set aside while frying crabs.
3. In a large Dutch oven, pour oil to a depth of 3 inches. Heat over medium-high heat until oil reaches 360°. Rinse crabs and pat dry. Place buttermilk and cornmeal in separate bowls. Dip crabs in buttermilk, then in cornmeal. Fry in batches until golden brown, 2 to 3 minutes. Let drain on paper towels.
4. Spread desired amount of Dill Aioli on both sides of toasted bun; top bottom bun with lettuce, tomato, pickles and crab. Cover with top half of bun. Toss salad; serve immediately with sandwich.
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