- 2
Ingredients
- Oysters, shucked – 8 oz (225 g) (12-15)
- Eggs – 2
- Creole or Grainy Mustard – 1 Tble (15 ml)
- Tabasco – 6 shots
- Cornmeal – 1 Cup (240 ml)
- All-Purpose Flour – 1/4 Cup (60 ml)
- Salt – 1 tsp (5 ml)
- Cayenne – 1 tsp (5 ml)
- Vegetable Oil – for frying
- French or Italian Bread – 1 long loaf
- Tartar Sauce or Mayonnaise
- Lettuce, shredded
- Dill Pickles, sliced
- Tomatoes, sliced
- Cocktail Sauce (optional)
Preparation
Step 1
In a medium bowl, beat the eggs, mustard and hot sauce together.
Add drained oysters to the mixture and set aside for 10 minutes.
Mix the cornmeal, flour, salt and cayenne together in a paper or ziploc bag.
Heat 2” of oil in a heavy pan over medium high heat to 375° F (190° C).
Transfer oysters to the cornmeal mixture in the bag, shaking off the extra egg.
Toss to coat well,
Fry the oysters until golden and cooked, about 4 or 5 minutes, depending on their size.
Remove from the oil with a slotted spoon and drain on paper towels.
Repeat with remaining oysters.
Cut the bread into 2 or 3 sandwich-sized pieces, spread with tartar sauce or mayo, dress with lettuce, tomatoes and pickles. Divide the oysters evenly among the bread and season with salt & pepper. Serve with cold beer and cocktail sauce on the side.