B.O.L.T (Bacon, Oyster, Lettuce, Tomato)

By winefoot

Ingredients

• SERVINGS: 4
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon cayenne pepper
• Kosher salt, freshly ground pepper
• 2 dozen oysters, freshly shucked
• 12 slices thick-cut bacon
• Vegetable oil (for frying; about 5 cups)
• 8 slices brioche or white sandwich bread (such as Pullman), toasted
• Mayonnaise, Bibb lettuce, and sliced tomatoes (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk flour, cornmeal, garlic powder, onion powder, and cayenne in a medium bowl; season with salt and pepper. Working in batches, toss oysters in flour mixture; transfer to a plate.

Working in batches, cook bacon in a large skillet, preferably cast iron, over medium heat until crisp, 10–12 minutes per batch; drain on paper towels.

Pour oil into skillet with bacon fat to a depth of 1" and heat over medium-high heat until oil bubbles immediately when a pinch of cornmeal mixture is added. Working in batches, fry oysters, turning occasionally, until golden brown and crisp, about 4 minutes. Drain on paper towels; season with salt and pepper.

Build sandwiches with brioche, mayonnaise, lettuce, tomatoes, bacon, and fried oysters.