| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Sandwich, Oyster |
4 |
Sandwiches |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
Grated lemon zest |
| 1 |
tb |
Fresh lemon juice |
| 2/3 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Each salt, pepper and cayenne pepper |
| 2 |
|
Shucked oysters, drained |
|
|
Vegetable oil, for deep frying |
| 4 |
|
(3 to 4-oz) french bread rolls |
| 3 |
c |
Shredded iceberg lettuce |
| 2 |
|
Beefsteak tomatoes, thinly sliced |
INSTRUCTIONS
Recipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice. Cover
and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne.
Pat oysters dry and roll in cornmeal until completely coated.
Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F.
Add half the oysters and cook until golden brown on all sides, turning them
with tongs. Remove with a slotted spoon to paper towels to drain. Repeat
with remaining oysters.
Split rolls lengthwise and pull out inner bread to form a pocket for
oysters. Spread with mayonnaise mixture. Place the fried oysters in the
bread and top with lettuce and tomatoes.
Yield: 4 sandwiches
Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997
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