Hot and crispy fried oysters get a zingy lift via a bright, lemony coleslaw topping in this fried oyster roll. In a pinch, prepared slaw with a squeeze of fresh lemon will do.

Total Time: 45
Yield: 6 servings, plus extra coleslaw

Ingredients

• 18 shucked oysters, drained
• 1/2 cup milk
• 4 to 8 cups vegetable oil, for frying
• 1/2 cup cornmeal
• 3/4 cup flour
• Kosher or sea salt and freshly ground black pepper, to taste
• 6 hot dog buns, lightly toasted
• Lemony Coleslaw

Directions

1. In a small bowl, combine oysters and milk and set aside
2. In a deep pot or deep fryer, heat 3 inches of oil to 375°
3. In a medium bowl or plastic bag, combine cornmeal and flour
4. Remove oysters from milk
5. Place oyster in the cornmeal-flour mixture and gently toss to coat
6. Remove oysters, shaking off excess coating
7. Gently place oysters in hot oil - do not crowd pot and fry about 1 minute or until they are deep golden in color
8. Remove with a slotted spoon onto a paper-towel-lined plate
9. Season with salt and pepper
10. Nestle 3 or 4 fried oysters in each bun (which can be toasted face down in a butter coated pan) and top with a generous spoonful of Lemony Coleslaw.
11. Serve immediately.

12. Lemony  Coleslaw

    Ingredients:

13. 1 head cabbage, shredded
14. 2 scallions, chopped
15. 2 carrots, peeled and shredded
16. 2 ribs celery, chopped fine
17. 1 cucumber, peeled, seeded, and chopped fine
18. Juice of 2 lemons
19. 1/4 cup olive oil
20. 2 tablespoons mayonnaise
21. Kosher or sea salt and freshly ground black pepper, to taste

22.  Directions

23. Combine all ingredients
25. Yield: about 4 cups      

Recipe and Photo courtesy New England Today