A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging them in toasted cornmeal, and then "oven-frying" on a baking sheet, with just a few spritzes of vegetable oil. The oyster's delicate texture and briny flavor are better preserved this way than in skillet-frying, and the cornmeal's nuttiness is brought to the surface.Fun fact: This sandwich is also known as a peacemaker. The lore is that when men brought one home after a late night out, their wives forgot they were angry.
Martha Stewart Living, July 2010
Yield Serves 4
For Assembling Sandwiches
4 whole-wheat hamburger buns
3 large romaine lettuce leaves, shredded
For the Oysters
1 cup yellow cornmeal
1/4 teaspoon cayenne pepper
3 large egg whites
16 shucked large oysters (8 ounces), preferably Blue Point
Vegetable oil, cooking spray
For the White Remoulade
1/2 cup reduced-fat (2 percent) plain Greek yogurt
1 tablespoon brine-packed capers, drained, rinsed, and chopped
1 scallion, finely chopped
Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes.
Meanwhile, preheat oven to 400 degrees. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.
Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters with cooking spray.
Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm.