Fried Oyster Bun Recipe

Combine rice vinegar, water, sugar, and salt in a bowl and stir until sugar dissolves. Add julienned carrot and daikon, press to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate up to 24 hours). Drain before assembling.

In a small bowl, whisk together mayonnaise and Dijon mustard. Stir in minced dill pickle, chopped capers, minced shallot, lemon juice, chopped dill, hot sauce (if using), salt, and pepper. Chill in refrigerator for at least 15 minutes to allow flavors to meld.

Prepare dredging stations

Rinse oysters gently and pat dry with paper towels. In a shallow bowl combine 3 tbs flour, cornmeal, 1/2 tsp salt, and 1/2 tsp pepper. In a second bowl whisk the egg with buttermilk. In a third shallow dish place panko breadcrumbs seasoned with remaining 1/2 tsp salt and 1/2 tsp pepper.

Bread the oysters

Working in batches, dredge each oyster first in the flour-cornmeal mixture (shake off excess), dip into the egg-buttermilk, then press into the panko until evenly coated. Place breaded oysters on a rack while heating oil.

Heat oil

Pour neutral oil into a heavy skillet to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds.

Fry oysters

Fry oysters in batches without crowding — about 1–2 minutes per side — until golden brown and crisp. Use a slotted spoon or tongs to transfer fried oysters to a paper-towel-lined sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining oysters.

Finish

Squeeze a little lemon over the fried oysters if desired. Taste one and adjust salt if needed.

Split buns and butter cut sides lightly. In a skillet over medium heat, melt butter and toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Spread about 1 to 2 tablespoons tartar sauce on the bottom half of each toasted bun. If using, place a lettuce leaf on top of the sauce to create a moisture barrier. Arrange 3 fried oysters per bun, add a small handful (about 2 tablespoons) of drained pickled vegetables over the oysters, and finish with microgreens or parsley. Spoon a little extra tartar on top if desired, then close the bun.

Serve immediately with lemon wedges on the side. Makes 4 buns.