Yield: 4 Sandwiches
|1 teaspoon||Grated lemon zest|
|1 tablespoon||Fresh lemon juice|
|⅔ cup||Yellow cornmeal|
|½ teaspoon||Each salt, pepper and cayenne pepper|
|2 \N||Shucked oysters, drained|
|\N \N||Vegetable oil, for deep frying|
|4 \N||(3 to 4-oz) french bread rolls|
|3 cups||Shredded iceberg lettuce|
|2 \N||Beefsteak tomatoes, thinly sliced|
Recipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice.
Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.
Heat ½-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.
Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.
Yield: 4 sandwiches