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Fried Oyster Roll

by in May 2007
Fried Oyster Roll
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Total Time: 45

Yield: 6 servings, plus extra coleslaw

Hot and crispy fried oysters get a zingy lift via a bright, lemony coleslaw topping in this fried oyster roll. In a pinch, prepared slaw with a squeeze of fresh lemon will do.

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Fried Oyster Roll
Photo/Art by Howard L. Puckett


  • 18 shucked oysters, drained
  • 1/2 cup milk
  • 4 to 8 cups vegetable oil, for frying
  • 1/2 cup cornmeal
  • 3/4 cup flour
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 6 hot dog buns, lightly toasted
  • Lemony Coleslaw


In a small bowl, combine oysters and milk; set aside.

In a deep pot or deep fryer, heat 3 inches of oil to 375°.

In a medium bowl or plastic bag, combine cornmeal and flour. Remove oysters from milk (discard milk), place in cornmeal-flour mixture, and gently toss to coat. Remove oysters, shaking off excess coating, and gently place them in hot oil (do not crowd pot -- fry in batches if necessary). Fry about 1 minute or until they are deep golden in color.

Remove with a slotted spoon onto a paper-towel-lined plate. Season with salt and pepper. Nestle 3 or 4 fried oysters in each bun and top with a generous spoonful of Lemony Coleslaw. Serve immediately. (If traveling, fry and cool the oysters, pack coleslaw and buns in separate containers, and assemble at the last minute when ready to serve.)

Lemony Coleslaw


  • 1 head cabbage, shredded
  • 2 scallions, chopped
  • 2 carrots, peeled and shredded
  • 2 ribs celery, chopped fine
  • 1 cucumber, peeled, seeded, and chopped fine
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • Kosher or sea salt and freshly ground black pepper, to taste


In a large bowl, combine all ingredients. Yield: about 4 cups
Updated Tuesday, April 3rd, 2007

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