Crispiness, saltiness, and seafood are the defining ingredients for a summer sandwich that’s warm-weather appropriate, which is why we love fried oyster sandwiches. This recipe from chef Douglas Sisk of Miami Beach’s The Social Club gives a nod to the sandwich’s New Orleans upbringing with a Cajun cream cheese spread.
Place all of the ingredients in a bowl of a food processor, season with salt to taste, and purée until smooth. Set aside and refrigerate until ready to use.
Batter each oyster in a little bit of flour, then egg wash, and then the panko breadcrumbs. Heat the canola oil in a sauté pan to 375 degrees. Fry the oysters until golden brown, about 4 minutes. Remove from the oil and immediately season with salt and set on a paper towel to drain.
Spread the Cajun cream cheese on each slice of white toast and assemble the sandwich with fried oysters, lettuce, cucumber, and tomato.