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Crispy Oyster Roll Recipe

Name: Brine Seafood & Raw Bars Crispy Oyster Roll Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 each fresh oysters (shucked, drained); 1 cup all-purpose flour; 0.25 cup cornstarch; 1 cup fine dry breadcrumbs (panko optional); 2 each large eggs; 0.25 cup whole milk; 1 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups vegetable oil (for shallow frying); 0.5 cup mayonnaise; 1 tbs chipotle peppers in adobo (minced); 1 tbs fresh lime juice; 0.5 tsp honey; 0.25 tsp smoked paprika; 0.25 tsp salt; 3 cups green cabbage (thinly shredded); 1 cup red cabbage (thinly shredded); 1 cup carrot (julienned or grated); 0.25 cup red onion (very thinly sliced); 2 tbs fresh cilantro (chopped); 3 tbs apple cider vinegar; 1 tbs olive oil; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 4 each soft hoagie rolls (split, lightly toasted); 2 tbs unsalted butter (softened, for toasting rolls); 1 each lemon wedges

Inspired by Brine Seafood & Raw Bar

Time45m

Serves4

Chipotle aioli/ vinegar slaw

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Ingredients

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Oysters & Coating

12 each fresh oysters (shucked, drained)

1 cup 00 bread flour

1/4 cup Cornstarch

1 cup fine dry breadcrumbs (panko optional)

2 each Large eggs

1/4 cup whole milk

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 cups vegetable oil (for shallow frying)

Chipotle Aioli

1/2 cup Mayonnaise

1 tbs chipotle peppers in adobo (minced)

1 tbs Fresh lime juice

1/2 tsp Honey

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

Vinegar Slaw

3 cups green cabbage (thinly shredded)

1 cup red cabbage (thinly shredded)

1 cup carrot (julienned or grated)

1/4 cup red onion (very thinly sliced)

2 tbs fresh cilantro (chopped)

3 tbs Apple cider vinegar

1 tbs olive oil

1 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Rolls & Garnish

4 each soft hoagie rolls (split, lightly toasted)

2 tbs unsalted butter (softened, for toasting rolls)

1 each lemon wedges

1/4 cup pickled jalapeño slices (optional)

Method

Oysters & Coating

Prepare oysters

Pat each shucked oyster dry on paper towels. Place oysters in a single layer on a plate and refrigerate briefly while you set up the breading station.

Set up breading station

In three shallow bowls: bowl 1 – combine all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and pepper. Bowl 2 – whisk eggs with milk until smooth. Bowl 3 – place breadcrumbs. Heat vegetable oil in a deep skillet over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds.

Breading and frying

Working in batches, dredge oysters first in seasoned flour (shake off excess), dip into the egg mixture, then press into breadcrumbs to coat thoroughly. Carefully add coated oysters to the hot oil (do not overcrowd). Fry 1½–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer fried oysters to a wire rack set over a baking sheet; season lightly with a pinch of salt. Repeat until all oysters are fried.

Chipotle Aioli

Whisk together mayonnaise, minced chipotle in adobo, lime juice, honey, smoked paprika, and salt in a small bowl until smooth. Taste and adjust heat or acidity — add more minced chipotle for spice or a splash more lime for brightness. Keep chilled until assembly.

Vinegar Slaw

In a large bowl combine shredded green and red cabbage, carrot, red onion, and cilantro. In a separate small bowl or jar whisk apple cider vinegar, olive oil, sugar, salt, and pepper until sugar dissolves. Pour dressing over slaw and toss to combine. Let sit at least 10 minutes (or up to 1 hour refrigerated) so flavors meld; toss again before using.

Rolls & Assembly

Toast the split hoagie rolls: spread softened butter on cut sides and toast in a hot skillet or under a broiler until golden and lightly crisp (about 1–2 minutes).

Assemble the oyster rolls: spread a generous layer (about 1–1½ tbs) of chipotle aioli on both sides of each toasted roll. Pile 3 fried oysters into each roll, top with a heaping 0.5–0.75 cup vinegar slaw, and add pickled jalapeño slices if using. Finish with a squeeze of lemon over the oysters.

Serve immediately while oysters are hot and crisp, with extra aioli and lemon wedges on the side.