A Crisp Apology: The Peacemaker Fried Oyster Sandwich
We may receive a commission on purchases made from links.
By now, you know to head to Brooklyn for an excellent cocktail in a trendy setting crafted by a bartender who is not a bartender, but in fact a mixologist. Food writer and author Barbara Scott-Goodman sourced a delicious collection of some of the borough's best bar snacks so you can replicate the best of Brooklyn in your home bar and kitchen.
The Peacemaker got its name from a common turn-of-the-century term, "peace offering." When gents would return home after a long night of carousing, they would bring along a hoagie roll stuffed with delicious fried oysters for their wives. Here is an adaptation of Grand Ferry's recipe, made with a toasted brioche roll and slathered with spicy rémoulade sauce.
- 1 1/2 cups mayonnaise
- 1/4 cup whole-grain mustard
- 1 garlic clove
- 1 tablespoon pickle juice
- 1 tablespoon drained capers
- 1 teaspoon horseradish
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hot paprika
- 1/2 teaspoon Cholula or other hot sauce
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper
- 48 oysters
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup plain bread crumbs
- 2 tablespoons Old Bay Seasoning
- vegetable oil
- 6 brioche or potato hot dog rolls
- chopped fresh flat-leaf parsley
- lemon wedges
- :::rémoulade:::
- Put the mayonnaise, mustard, garlic, pickle juice, capers, horseradish, cayenne pepper, paprika, and hot sauce in a bowl and stir to combine. Taste and adjust the seasonings if necessary. Refrigerate until ready to serve.
- :::sandwich:::
- Mix the buttermilk and salt and pepper to taste together in a medium bowl. Add the oysters and let stand for 5 minutes. Meanwhile, mix the flour, cornmeal, bread crumbs, and Old Bay together in a shallow bowl.
- Pour 3 inches of oil into a deep heavy-bottomed pot and heat to 350°F over medium-high heat. Dredge the oysters in the flour mixture, shaking off any excess. Working in batches, fry the oysters until golden brown and crisp, 2 to 3 minutes, and drain on paper towels.
- Stuff the rolls with the oysters, spoon some of the sauce over the oysters, and garnish with parsley. Serve with additional sauce and lemon wedges.