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.
Spicy rémoulade sauce
- 1 1/2 cups mayonnaise
- 1/4 cup whole-grain mustard
- 1 garlic clove, minced
- 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, shucked and drained
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup plain bread crumbs
- 2 tablespoons Old Bay Seasoning
- vegetable oil, for deep-frying
- 6 brioche or potato hot dog rolls, split, toasted if desired
- chopped fresh flat-leaf parsley, for garnish
- lemon wedges, for serving
For the 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.
For the 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.