Fried oyster and bacon sandwiches with chilli mayonnaise


  • Serves 4 people

  • 8 rindless bacon rashers
  • 12 shucked Pacific oysters, shells discarded
  • For dusting: seasoned plain flour
  • 1 egg, lightly beaten
  • 70 gm (1 cup) fresh fine white breadcrumbs
  • For shallow-frying: vegetable oil
  • 8 slices soft white bread, buttered
  • 1 baby cos, leaves separated
  • 3 ripe tomatoes, thickly sliced
  • Chilli mayonnaise
  • 150 gm good-quality whole-egg mayonnaise
  • Finely grated rind and juice of 1 lemon, or to taste
  • 1 garlic clove, finely chopped
  • 1 tsp ground chilli, or to taste
  • 1 tsp smoked paprika
01   For chilli mayonnaise, combine ingredients in a bowl, season to taste, set aside.
02   Preheat oven to 180C. Place bacon in a single layer on an oven tray lined with baking paper and roast, turning once, until cooked to your liking (4-5 minutes for semi-crisp), then drain on absorbent paper, keep warm.
03   Meanwhile, dust oysters in flour, then egg, then breadcrumbs, shaking off excess in between. Heat 2cm oil in a large deep-sided frying pan over medium-high heat until shimmering, add oysters and cook, turning once, until browned (1-2 minutes), drain on absorbent paper, keep warm.
04   To serve, spread half the bread slices with chilli mayonnaise, top with bacon, lettuce, tomato and fried oysters, season to taste, sandwich with remaining bread and serve.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.







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