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New Orleans Oyster Loaf

The venerable oyster loaf holds a revered place in New Orleans' history.

  • Vegetable oil
  • 8 medium oysters, shucked and well drained
  • 3 cups yellow cornmeal
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 1 teaspoon red (cayenne) pepper
  • 2 eggs beaten with 2 cups milk
  • 1 6-inch section toasted French bread
  • 4 pickled okra pods, sliced into thin rounds
  • Shredded lettuce
  • 3 tomato slices
 
"When the young French dandies had spent the evening out on the town and knew they would be subject to their wives' wrath upon returning home, they would stop at the French Market for la mediatrice, "the peacemaker."  All would be forgiven upon presentation of the hot oyster loaf.  It's still some of the best eating New Orleans has to offer." From Cajun-Creole Cooking

Tartar Sauce

  • 1-1/2 cups mayonnaise
  • 1/3 cup chopped dill pickles
  • 1/4 cup chopped pimento-stuffed olives
  • 1/2 small onion, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
 

METHOD

Prepare tartar Sauce by combining all ingredients in a 2-quart bowl.  Cover with plastic wrap; refrigerate until ready to serve or up to 2 days.  Makes 2 cups.

Heat 3 inches of oil in a large saucepan to 365 degrees or until a 1-inch bread cube turns golden brown in 65 seconds.  Pat oysters dry on paper towels.  In a shallow bowl, combine cornmeal, salt, black pepper, and cayenne.  Dip  each floured oyster into egg-and-milk mixture. Then dredge in seasoned cornmeal to coat well; shake off excess.  Fry oysters in hot oil, 2 or 3 at a time, just until crust is golden  brown and crisp, 3 to 4  minutes.  Drain on racks placed over baking sheets.  Using a serrated knife, slice bread in half lengthwise.  Generously coat each half with Tartar Sauce.  Arrange oysters on bottom half; top with okra rounds.  Sprinkle with shredded lettuce; add tomato slices.  Replace top half.  Makes 1 serving.

Reprinted with permission from ©Terry Thompson-Anderson, Cajun-Creole Cooking, published by Shearer Publishing click for book review & more recipes

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