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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