White Texas Toast, Mayonnaise, and Dill Pickles
Chef Bobby Matos of La Lucha | Houston
Yield: 1 sandwich
Adapted by StarChefs | November 2019
INGREDIENTS:
Cornmeal Dredge:
(Yield: 8½ quarts)
6 quarts cornmeal
2 quarts corn flour
60 grams onion powder
80 grams garlic powder
35 grams smoked paprika
140 grams salt
40 grams black pepper
To Assemble and Serve:
Oil for deep frying
15 gulf oysters
¼ cup Duke's Mayonnaise
2 slices Mrs. Baird's Texas toast
5 slices bread-and-butter pickles
Crystal hot sauce
METHOD:
For the Cornmeal Dredge:
In a bowl, combine all ingredients.
To Assemble and Serve:
Heat oil in deep fryer to 375°F. Dredge oysters and fry until golden and crisp; drain. Slather mayo on one side of both slices of toast. On one slice, place oysters on mayo in a heaping mound. Top with pickles, hot sauce, and remaining toast, mayo side down.
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