Serves four
2 eggs
1 tablespoon milk
24 oysters
1⁄2 cup all-purpose flour
2 cups bread crumbs
2 teaspoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons chopped gherkins
1 cup unsalted butter, cubed
1⁄4 cup white wine
1⁄3 cup heavy cream
1 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
4 8-inch pieces of French bread, split
2 cups shredded lettuce
1⁄2 cup diced tomato
small deep fryer or a pot with
3-4” of vegetable oil
Beat the eggs with milk in a medium-sized bowl. Flour the oysters and place them in the egg mixture and then place them in the bread crumbs. Shake off the excess bread crumbs, then place the oysters on a tray in the refrigerator. To make the sauce, sweat the garlic, shallots, and gherkins in 1 tablespoon of butter. Season with salt and pepper. Add white wine and reduce until the wine is almost gone. Add cream and reduce the cream by half. Whisk in butter chunks two at a time, whisking until the butter is fully incorporated. Add the Old Bay seasoning and chopped parsley. Warm the bread in a 350-degree oven for 5 minutes. Fry the oysters at 350 degrees until golden brown. Center the lettuce and tomato on the bread and place the oysters on top. Spoon the sauce over the oysters and serve.
