| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | French | May 1994 | 1 | servings |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1/4 | c | Minced sweet pickle |
| 1 | Hard-boiled large egg; forced through a | |
| ; coarse sieve | ||
| 2 | tb | Minced shallot |
| 2 | tb | Drained bottled capers |
| 1/2 | ts | Crumbled dried tarragon |
| 2 | tb | Creole or Dijon mustard |
| 2 | tb | Minced fresh parsley leaves |
| 1 | ts | Fresh lemon juice |
| 24 | Shucked oysters; drained | |
| Yellow cornmeal; seasoned with | ||
| ; freshly ground | ||
| ; black pepper and | ||
| ; cayenne, for | ||
| ; coating | ||
| Vegetable oil for deep-frying | ||
| 2 | Loaves soft-crusted French bread | |
| Sliced tomatoes | ||
| Shredded iceberg lettuce |
INSTRUCTIONS
FOR TARTAR SAUCE Make tartar sauce: In a small bowl stir together sauce ingredients. In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently. Makes 4 sandwiches. Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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