 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (1-pound) loaf unsliced french bread |
1/4 cup butter or margarine, melted |
2 (12-ounce) containers standard oysters, drained |
1 1/3 cups cornmeal mix |
6 cups vegetable oil |
1/3 cup mayonnaise |
2 1/2 tablespoons sweet pickle relish |
1 tablespoon lemon juice |
1/8 teaspoon hot sauce |
1 cup shredded lettuce |
1 large tomato, thinly sliced |
Directions:
1. Slice off top third of loaf; hollow out bottom section, reserving crumbs for another use. Spread inside surfaces of bread with butter. Place bread on a baking sheet, and bake at 400° for 8 minutes. Set aside.
2. Dredge oysters in cornmeal mix. Fry oysters, in batches, in deep hot oil (375°) 2 minutes or until oysters float to the top and are golden. Drain oysters well on paper towels; keep warm.
3. Combine mayonnaise and next 3 ingredients; stir well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with tomato slices, oysters, and top of loaf. Cut loaf into 4 portions.
|
|