Fried Oyster Sandwich on Brioche Bun
Prep time
Cook time
Total time
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Serves: 4
  • 1 gallon peanut oil
  • 2 dozen raw Louisiana oysters
  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • Salt
  • 4 brioche buns
  • ½ cup mayonnaise
  • 2 cups shredded iceberg lettuce
  • 4 large slices of tomato
  1. Fill your fry pot with oil and heat until the temperature reaches 350ºF.
  2. In a mixing bowl, combine the flour, cornmeal, and Cajun seasoning.
  3. In batches, coat the oysters in the dry breading and drop them into the hot oil. Fry until golden brown, 1 to 2 minutes. Drain on a wire rack and salt immediately.
  4. Build the sandwich by lightly toasting the buns and slathering the bottom half with mayonnaise. Layer the lettuce and tomatoes and top with 6 fried oysters. Dress the top half of the bun with more mayo and close.
  5. Serve immediately with hot sauce on the side.
It is nearly impossible to find the jalapeño bun that Rachael’s uses, so I opt for a quality brioche hamburger bun. Quality Louisiana oysters are essential; be sure to look for large, plump oysters. Peanut oil is traditional for frying, but if you have allergies, feel free to use vegetable or canola oil. I like the blend of flour and cornmeal, but there are many packaged Cajun breading mixes on the market that will work just fine. The simplicity of mayonnaise as my dressing of choice goes back to my childhood, but it’s okay if you opt for tartar, rémoulade, or any commercial seafood sauces.
Recipe by Acadiana Table at