Fried Oyster Sandwiches with Squid Ink AioliPrint Recipe
- 2 of 4 " pieces of seeded halved baguette (youll have 4 pieces of bread, 4 " each)
- 2 tbsp Mihokos vegan butter
- 2 tbsp squid ink aioli (or regular mayo)
- dash hot sauce
- 1/2 sliced cucumber
- 12 shucked oysters
- 1/4 cup buttermilk
- 1/4 eikorn flour in a shallow plate for coating
- 1/2 sliced yellow tomato
- neutral oil for drying
- cilantro for garnish
- chopped chives for garnish
- lemon wedges for serving
Pour the buttermilk into a bowl and add oysters to marinate while you prep the other indigents. Have your toppings of cilantro and chives chopped and ready to go as this sandwich is best eaten hot.
Heat up a frying pan with oil, while this is getting hot toast the bread. Layer on 1/2 tbsp of Mihokos butter per slice and place two pieces of toast per plate.
Once the oil has reached its temperature, flash fry the tomato pieces in the oil and place 1 piece of tomato on top of each toast. Flatten them with a fork so all the juices go into the airy bits of the bread and mix with the butter.
You'll be frying the oysters in the same hot oil, so begin by using your hands to remove the oysters from the buttermilk and then coating them in the flour and carefully placing each one into the frying oil. Cook each batch for 3-4 minutes and remove to a baking sheet until all the rest are fried.
Add 1/2 tbsp of aioli to eat piece of bread before topping with 3 fried oysters and a dash of hot sauce. Garnish each sandwich with fresh chives, cilantro and a squeeze of fresh lemon juice. Serve immediately with sliced cucumbers.
The squid ink aioli used here is quite simple. In a bowl add 1 egg yolk and 1 tbsp lemon juice, whisk while slowly adding in 140ml of neutral flavored oil. Youve got your mayo base. To make it into squid ink aioli, add 10 g of squid ink and whisk to incorporate. This makes about 1 cup.
A Southern staple, the po’ boy sandwich gets the ultimate upgrade. Using some leftover squid ink aioli I had, yellow flash fried tomatoes, and shallow fried delicate oysters, its a sandwich made for a king. The toasted pieces of seeded baguette get doused in a good dose of my favorite vegan butter and topped with the fried yellow tomatoes. All these juices flow through the cracks and air pockets of the bread soaking it in flavor while the oysters get fried up. As for those zinc fortified and aphrodisiac shellfish, they soak in buttermilk and then dip through Eikorn flour before frying up and topping the sandwich. The result is crunchy fried exteriors with a soft and tender inside that explodes in your mouth with every bite. The addition of the chives and cilantro is not only for color, but enhances the flavors of the oysters and tomatoes. Just a heads up, have some napkins ready to soak up all the juices running down your face as you dig in!