2 Serves
73 Mins
Clean and pat the oysters dry using paper towels.
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AmericanVitamin K
39 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
55 mg / 16 mgVitamin B5
19 mg / 5 mgVitamin B6
5 mg / 1.7 mgVitamin B12
46 µg / 2.4 µgFolate
249 µg / 400 µgCalcium
62 mg / 1,300 mgIron
41 mg / 18 mgMagnesium
243 mg / 420 mgPhosphorus
1577 mg / 1,250 mgPotassium
2012 mg / 4,700 mgSodium
1292 mg / 2,300 mgZinc
42 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
219 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
551 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Dredge the oysters in a mixture of cornmeal and salt and pepper until evenly coated.
Heat the vegetable oil in a deep-frying pot to 190°C.
Carefully drop the oysters into the hot oil and fry until golden brown and crispy.
Remove the oysters with a slotted spoon and drain on paper towels.
Slice the bread rolls and spread with mayonnaise, then layer with lettuce, tomato, and the fried oysters.
10
g65
g25
g
American
American