Ingredients Jump to Instructions ↓

  1. 3/4 cup oil, for pan-frying

  2. 1 cup cornmeal

  3. 1 tablespoon Creole spice, recipe follows

  4. 12 freshly-shucked oysters

  5. 1 large round loaf bread topped with sesame seeds, 8-inches in diameter

  6. 1/4 cup prepared tartar sauce

  7. 1/2 cup shredded lettuce

  8. 2 1/2 tablespoons paprika

  9. 2 tablespoons salt

  10. 2 tablespoons garlic powder

  11. 1 tablespoon black pepper

  12. 1 tablespoon onion powder

  13. 1 tablespoon cayenne pepper

  14. 1 tablespoon dried leaf oregano

  15. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup


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