| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | French | Sandwiches, Seafood, Light meals | 6 | Servings |
INGREDIENTS
| 1 | Loaf french bread; (1-pound loaves) | |
| 1/4 | c | Butter or margarine; softened |
| 24 | oz | Standard oysters; drained |
| 1 | c | Cornmeal mix |
| Vegetable oil | ||
| 1/3 | c | Mayonnaise |
| 2 1/2 | tb | Sweet pickle relish |
| 1 | tb | Lemon juice |
| 1/8 | ts | Hot sauce |
| 1 | c | Shredded lettuce |
| 1 | lg | Tomato; thinly sliced |
INSTRUCTIONS
Slice off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet, and broil until lightly browned; set aside. Dredge oysters in cornmeal mix. Fry oysters in deep hot oil (375°F) until oysters float to the top and are golden brown. Drain oysters well on paper towels; keep warm. Combine mayonnaise, pickle relish, lemon juice, and hot sauce, stirring well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf. Cut filled loaf into serving-size portions. Yield: 4 to 6 servings. Busted by Gail Shermeyer <[email protected]> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on May 02, 1998
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