"Celebrate Father's Day and the season of Summer by creating your own seafood shack in the backyard and serving our Pan-Fried Crispy Oyster Sandwiches served with Coleslaw and our recipe for homemade Tartar Sauce"
Pan-Fried Yaquina Bay Oyster Sandwich with Tangy Buttermilk Coleslaw
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Prep time 25mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons dill relish
- 2 teaspoon chopped capers
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups shredded cabbage
- 1 cup shredded carrots
- 3/4 cup chopped green onions
- 12 ounces jar extra-small oysters
- 1 cup evaporated milk
- 1 egg
- 1/4 teaspoon each salt and pepper
- dash Tabasco sauce
- 1 cup cake flour
- 1 cup finely ground cornmeal
- Canola oil for frying
- 4 Kaiser rolls
- 4 tablespoons melted butter
Method
Step 1
Make the Tartar Sauce- In a bowl combine the mayonnaise, lemon juice, dill relish, and capers and stir to combine. Season to taste with salt and pepper and cover and refrigerate until you’re ready to build the sandwiches.
Step 2
Make the Tangy Buttermilk Coleslaw- In a bowl combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper and whisk to combine. Add the cabbage, carrots and green onions and toss to combine. Refrigerate the coleslaw at least 3 hours before serving. As the coleslaw chills, the lemon juice and vinegar blend with the buttermilk giving the coleslaw a tangy flavor.
Step 3
Pan-Fry the Oysters and Build the Sandwich- Heat the oven to 350. Split the Kaiser rolls down the top but don’t cut all the way through. Butter each side of the Kaiser bun and toast in the oven until just toasted, about 7-8 minutes. Remove from the oven and cover while you fry the oysters. Heat a deep skillet or cast-iron skillet over medium heat. Add enough canola oil for about ½” of oil in the skillet and heat to 325. We're pan-frying the oysters in shallow oil rather than deep-frying.
Step 4
In a bowl whisk together the evaporated milk, egg, salt, pepper and tabasco. In another bowl, whisk the cake flour and cornmeal together. Dip the oysters in the liquid mixture then dip in the flour mixture. Make sure the oysters are fully coated with the flour and cornmeal. Pan-fry the oysters about 1 minute, then gently turn over and fry another 1 minute. The oysters should be crispy on the outside but soft inside. Drain the oysters on paper towels.
Step 5
Spoon some of the tangy buttermilk coleslaw on the bottom of a roll. Place 5-6 of the pan-fried oysters on top of the coleslaw, then drizzle the oysters with some of the tartar sauce. Serve the sandwich with crinkle fries and extra tartar sauce on the side.