Fried Oyster Roll from Slapfish features tender, golden-fried oysters nestled in a soft, toasted roll, topped with zesty remoulade sauce and fresh lettuce for a crispy, flavorful seafood delight.
Equipments
- Fryer
- Fry basket
- Tongs
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towels
- Baking sheet (for draining)
- Toaster or griddle (for toasting roll)
- Knife
- Spoon (for sauce)
- Cutting board
Ingredients
- Fresh oysters (shucked)
- All-purpose flour
- Cornmeal
- Eggs
- Milk
- Cayenne pepper
- Salt
- Black pepper
- Oil (for frying)
- Soft sandwich rolls or hot dog buns
- Butter (for toasting rolls)
- Romaine lettuce leaves
- For remoulade sauce:
- Mayonnaise
- Dijon mustard
- Lemon juice
- Pickle relish
- Capers
- Hot sauce
- Paprika
- Garlic (minced)
- Fresh parsley
Fresh oysters should be shucked just before frying to maintain their tenderness and natural brininess. Use a blend of all-purpose flour and cornmeal for a crispy coating that fries golden without absorbing too much oil. When making the remoulade sauce, balance the acidity from lemon juice with the creamy mayonnaise and the tanginess of Dijon mustard to complement the oysters perfectly. Toast your sandwich rolls with butter on a griddle or toaster for added flavor and texture contrast. Your Fried Oyster Roll from Slapfish copycat menu will capture the signature crispy, flavorful seafood delight with these ingredient tips.
Instructions
- Preheat oil in fryer to 350°F (175°C).
- Prepare breading: In a mixing bowl, whisk together flour, cornmeal, cayenne, salt, and black pepper.
- In a separate bowl, whisk eggs and milk.
- Coat shucked oysters first in flour mixture, then dip in egg mixture, and re-coat with flour mixture.
- Fry breaded oysters in fryer basket until golden and crispy, about 2-3 minutes.
- Remove oysters with slotted spoon; drain on paper towels/baking sheet.
- Toast sandwich rolls or buns with butter on toaster or griddle until golden.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, pickle relish, capers, hot sauce, paprika, minced garlic, and chopped parsley to make remoulade sauce.
- Lay romaine lettuce leaves on toasted rolls.
- Place fried oysters on top of lettuce.
- Spoon remoulade sauce over oysters.
- Serve immediately.
Substitution
The Fried Oyster Roll from Slapfish copycat menu offers a crispy, flavorful seafood experience with tender fried oysters, zesty remoulade, and fresh lettuce on a toasted roll. If fresh oysters are unavailable, canned or frozen oysters can serve as substitutes but may alter texture slightly. When frying, maintain oil temperature between 350degF-375degF to achieve a golden crust without greasiness. If a fryer is not accessible, a deep skillet or heavy-bottomed pot can work for frying. You can customize the remoulade by adjusting hot sauce and paprika to suit your preferred spice level.
Tips
Ensure your oil temperature is consistently maintained at 350degF (175degC) to achieve perfectly golden and crispy oysters without absorbing excess oil. Use paper towels or a baking sheet lined with paper towels to drain fried oysters quickly, preventing sogginess. When breading oysters, double-dip by coating them in the flour mixture, then the egg wash, and once again in flour for a thicker, crunchier crust. Toasting the sandwich rolls with butter on a griddle or toaster adds flavor and prevents the bun from becoming soggy when you add the remoulade sauce and oysters.
Nutritions
Fried Oyster Rolls provide a rich source of protein from fresh oysters, complemented by the moderate fat content of the remoulade sauce made with mayonnaise and buttered toasted rolls. The dish offers omega-3 fatty acids from oysters, beneficial for heart health, while the cornmeal and all-purpose flour add carbohydrates for energy. Your meal also includes dietary fiber from the romaine lettuce, enhancing digestion and adding fresh texture. Be mindful of sodium levels due to seasoning and sauce ingredients, which may impact your daily salt intake.
Storage
To maintain the crispiness of the Fried Oyster Roll, store the fried oysters separately in an airtight container lined with paper towels and refrigerate for up to 2 days. Keep the toasted rolls and remoulade sauce in separate containers to avoid sogginess, and assemble your sandwich just before serving. This method preserves the texture and freshness of each component, ensuring your meal tastes as delicious as when freshly made.
Variation or Alternatives
You can substitute panko breadcrumbs for cornmeal in the breading mixture to add an extra crunch to the fried oysters. Instead of frying, try baking the oyster rolls at 400degF (200degC) for 15-20 minutes for a lighter alternative. For the remoulade sauce, swap pickle relish with finely chopped pickled jalapenos to introduce a spicy kick. Toasting the rolls on a cast iron skillet with garlic butter enhances the flavor and aroma of your sandwich.
Allergies
Fried Oyster Roll contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The use of eggs, milk, and wheat flour in the batter and roll also poses risks for those with allergies or intolerances to these ingredients. You should always check with the restaurant about cross-contamination if you have food allergies.
Why this recipe?
The Fried Oyster Roll at Slapfish is celebrated for its crispy, golden-brown exterior paired with a tender, flavorful oyster filling that delivers a perfect balance of texture and taste. Fresh, sustainably sourced oysters are combined with a savory blend of spices and a light batter, making each bite a satisfying seafood experience. You can recreate this iconic dish at home to enjoy the same rich flavors and crunch while customizing ingredients to your preference. Attempting the copycat recipe also allows for a fun culinary challenge that enhances your cooking skills with a popular seafood delicacy.