8rindless bacon rashers12shucked Pacific oysters, shells discardedFor dusting:seasoned plain flour1egg, lightly beaten70 gm (1 cup)fresh fine white breadcrumbsFor shallow-frying:vegetable oil8slices soft white bread, buttered1baby cos, leaves separated3ripe tomatoes, thickly slicedChilli mayonnaise150 gmgood-quality whole-egg mayonnaiseFinely gratedrind and juice of 1 lemon, or to taste1garlic clove, finely chopped1 tspground chilli, or to taste1 tspsmoked paprika
For chilli mayonnaise, combine ingredients in a bowl, season to taste, set aside.
Preheat oven to 180C. Place bacon in a single layer on an oven tray lined with baking paper and roast, turning once, until cooked to your liking (4-5 minutes for semi-crisp), then drain on absorbent paper, keep warm.
Meanwhile, dust oysters in flour, then egg, then breadcrumbs, shaking off excess in between. Heat 2cm oil in a large deep-sided frying pan over medium-high heat until shimmering, add oysters and cook, turning once, until browned (1-2 minutes), drain on absorbent paper, keep warm.
To serve, spread half the bread slices with chilli mayonnaise, top with bacon, lettuce, tomato and fried oysters, season to taste, sandwich with remaining bread and serve.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.