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Prep 30min
Total60min
Servings3
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Ingredients
1
baguette
24
oysters
1/2
cup flour
1/2
cup cornmeal
Cucumber
Cilantro
1/4
cup mayonnaise
1/4
cup sriracha
Pickled vegetables
3
large carrots
2
cloves garlic
1
large daikon radish
2
tablespoons sugar
2
cups vinegar
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Steps
1
Make the pickled carrot and daikon mixture: Shred the carrots and daikon radishes with either a food processor or a julienne peeler. Stuff into a jar. A leftover pickle or mustard jar is what I usually use. Tuck in your garlic cloves. Bring the vinegar to a simmer. Stir in the sugar. Pour the vinegar over the veggies and seal. Let it sit about an hour, and shake it up every once in awhile.
2
Mix the flour with the cornmeal and add some salt.
3
Shuck the oysters. Be careful, and make sure you use a strong knife and thick gloves!
4
Toss the oysters in the flour mixture and drop into 350°F oil (use a deep fry thermometer and a sturdy pot). Fry for about two and a half minutes. Strain and dry.
5
Slice the cucumbers. Mix the sriracha and mayo together.
6
Build your sandwich by slicing the baguette in half and layering on the spicy mayo, cucumbers, fried oysters, pickled veg, and cilantro.
7
I like to make this as one very long sandwich filling the whole baguette, then slice off more manageable pieces for dining companions.
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No nutrition information available for this recipe
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