Oyster Sandwich

Ingredients

• 1 egg
• 200 ml Buttermilk
• 1 splash chili sauce
• 16 oysters
• 80 g white bread crumbs
• 2 tbsp corn flour
• 40 g finely chopped peanuts
• Salt
• Cayenne pepper
• 1 tsp Sweet paprika powder
• Pepper
• vegetable oil (for frying)
• 4 baguette rolls
• 80 g cocktail sauce
• 4 lettuce leaves (e.g., Lollo bionda)

Instructions

1. 1.

   Whisk the egg with buttermilk and chili sauce. Release the oysters and mix the meat into the buttermilk mixture. Cover and refrigerate for about 10 minutes.

2. 2.

   Meanwhile, combine the crumbs with corn flour and peanuts. Season with salt, cayenne pepper, paprika powder, and pepper, then mix well. Drain the oysters thoroughly and coat them in the crumb mixture. Fry portions in hot oil for 3-4 minutes until golden brown.

3. 3.

   Halve the baguette rolls horizontally and spread cocktail sauce on both cut surfaces. Rinse the lettuce leaves, shake dry, and place on the bottom halves.

4. 4.

   Remove the oysters from the oil with a slotted spoon and let them drain on paper towels. Place the oysters on the buns, cover with the top halves, and serve.