Oysters and okra are fried in a spicy panko & flour breading for this classic New Orleans sandwich.
- Canola oil (or olive oil), for frying
- 2 tbsp. kosher salt, plus more to taste
- 1 tbsp. ground black pepper
- 1 tbsp. paprika
- 1 tbsp. turmeric
- 1 tbsp. garlic powder
- 1 1⁄2 tsp. onion powder
- 3⁄4 tsp. dried thyme
- 3⁄4 tsp. rosemary
- 3⁄4 tsp. oregano
- 3⁄4 tsp. cayenne pepper
- 12 large oysters, shucked
- 2 cups panko breading
- 2 cups all-purpose flour
- 2 eggs, beaten
- 4 6” bread rolls (i.e., French or Dutch Crunch)
Sir Kensington’s Mayonnaise and Special Sauce, organic shredded butter lettuce, vine tomato slices, dill pickle chips, Frank’s Red hot sauce for serving.
- Pour oil to a depth of 2″ in a 6-qt. non-stick pan or Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°.
- Whisk together salt, pepper, paprika, turmeric, garlic and onion powders, thyme, rosemary, oregano, and cayenne powder in a bowl of all-purpose flour; set aside.
In a small bowl whisk together 3 eggs. Working in batches add oysters into the egg to coat. Then transfer into the flour mix to coat with seasoning.
- Lastly, add panko and toss until oysters are evenly coated; dust off excess.
Working in batches, add oysters to oil; fry until golden brown, about 5 minutes.
Transfer to paper towels to drain, and sprinkle with salt.
- Spread insides of rolls [Beforehand, I like to heat up the rolls in the oven—under Bake/350° F for about 5 minutes. Moreover, I also like to hollow out inside of the bread for less carbs!] with Sir Kensington’s mayonnaise and Special Sauce, and divide oysters among rolls; top with lettuce, tomato, and pickles. Not shown, it’s not the same without a little dab of Frank’s Red hot sauce to complete the meal!
- Use the same steps for the fried okra, and set aside for your side dish.