Prepare the Buttermilk Soak: In a bowl, combine buttermilk and hot sauce. Add clam strips and soak for 30 minutes.
Prepare the Aioli: In a small bowl, whisk together all Aioli ingredients. Set aside.
Prepare the Breading: In a shallow dish, whisk together all Breading ingredients.
Dredge the Clam Strips: Remove clam strips from buttermilk, allowing excess to drip off. Dredge in the breading mixture, ensuring they are fully coated.
Fry the Clam Strips: Heat the peanut oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the clam strips in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Toast the Rolls: Lightly toast the brioche rolls.
Assemble the Rolls: Spread a generous amount of aioli on each roll. Fill with fried clam strips and serve immediately.
Ingredients
4
1 pound450 gClam Strips-frozen
1 cup240 mLButtermilk
1 tsp5 mLHot Sauce
1 cup120 gAll-Purpose Flour
1/2 cup60 gCornmeal
1 tsp5 mLOld Bay Seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
1/2 cup120 mLMayonnaise
1 tbsp15 mLLemon Juice
1 clove1Garlic-minced
1 tsp5 mLDijon Mustard
44Brioche Rolls
3 cups720 mLPeanut Oil-for frying
Equipment
Large pot or deep fryer
Shallow dish
Slotted spoon
Paper towels
Small bowl
Mixing bowl
Instructions
Prepare the Buttermilk Soak: In a bowl, combine buttermilk and hot sauce. Add clam strips and soak for 30 minutes.
Prepare the Aioli: In a small bowl, whisk together all Aioli ingredients. Set aside.
Prepare the Breading: In a shallow dish, whisk together all Breading ingredients.
Dredge the Clam Strips: Remove clam strips from buttermilk, allowing excess to drip off. Dredge in the breading mixture, ensuring they are fully coated.
Fry the Clam Strips: Heat the peanut oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the clam strips in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Toast the Rolls: Lightly toast the brioche rolls.
Assemble the Rolls: Spread a generous amount of aioli on each roll. Fill with fried clam strips and serve immediately.
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