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  Added: Mar 20, 2007  •  Visited (151)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Oyster Loaf Sandwich
What You Need:
  • 1 pint medium-sized shucked oysters (about 12 oysters)
  • ¼ teaspoon ground hot red pepper (cayenne)
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs
  • ½ cup evaporated milk
  • 1/8 teaspoon salt
  • 1 cup unsifted corn flour (see ) or 1 cup all purpose flour
  • 1½ cups soft fresh crumbs made from French- or Italian-type white bread, pulverized in a blender
  • 1 loaf French- or Italian-type bread about 15 inches long and 3 inches wide
  • 4 tablespoons butter, melted
  • Vegetable oil for deep frying
  • ½ cup Creole tartar sauce
  • 1½ cups finely shredded lettuce
  • 1 large tomato, washed, stemmed and cut crosswise into ¼-inchthick slices

  • How To Cook:
    1. Pat the oysters completely dry with paper towels and season them on all sides with the red and black pepper. In a shallow bowl, beat the eggs to froth with a wire whisk or fork, add the evaporated milk and salt, and mix well. Spread the corn flour or all-purpose flour on one piece of wax paper and the bread crumbs on another piece.

    2. Roll one oyster at a time in the flour and, when it is evenly covered, immerse it in the egg mixture. Then turn the oyster about in the crumbs to coat it on all sides. Arrange the oysters in one layer on a plate and refrigerate them while you prepare the bread.

    3. Preheat the oven to 350°F. With a large sharp knife, slice the loaf of bread horizontally in half. Pull out all the white doughy crumbs from both the top and bottom to create two boat like shells of the crusts.

    4. With a pastry brush, spread the melted butter evenly inside both halves of the loaf. Place the shells on a baking sheet and bake in the middle of the oven for about 15 minutes, or until they are crisp and lightly brown.

    5. Meanwhile, pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375°F.

    6. Deep-fry the oysters, six at a time, turning them with a slotted spoon for 2 to 3 minutes, or until the coating is crisp and golden brown. As they brown, transfer them to paper towels to drain.

    7. To assemble the peacemaker, spread the tartar sauce inside both the bottom and top parts of the loaf. Scatter the shredded lettuce on the bottom half of the loaf and arrange the tomato slices and finally the oysters over it. Set the top part of the loaf in place, slice the loaf crosswise into four portions and serve at once.

    NOTE:
        If you prefer, you may omit the sliced tomatoes from the sandwich and instead of using the Creole tartar sauce spread the inside top and bottom of the loaf with a mixture of ½ cup of bottled chili sauce, 2 tablespoons of prepared horseradish, 2 teaspoons of strained fresh lemon juice and ¼ teaspoon of Worcestershire sauce.
     
    To Serve: 2
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Shellfish » Oysters
    Main Ingredient » Bread
    Main Ingredient » Vegetables » Lettuce
    Dish » Appetizers



     




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