Creative oyster loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | oil; for pan-frying |
| 1.00 | cup | cornmeal |
| 1.00 | tablespoon | bayou blast - {emeril's creole seas; oning}, see * |
| 12.00 | freshly-shucked oysters | |
| 1.00 | large | round loaf bread; sesame seed topped, (8 in |
| ¼ | cup | prepared tartar sauce |
| ½ | cup | shredded lettuce |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a medium saute pan with deep sides begin heating oil. Season cornmeal with Bayou Blast. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1½ 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. This recipe yields 1 sandwich.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2131 broadcast 08-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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