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

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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