oyster loaf
  • Yield : 5
  • Servings : 1
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 25m


• 1 loaf French bread
• 1 pint fresh shelled oysters
• 2 level tablespoons mayonnaise
• ½ cup cocktail sauce
• 1 large dill pickle, sliced thin
• 1 cup shredded lettuce
• 4 slices tomatoes
• 1 cup white corn meal
• ½ teaspoon salt
• ¼ teaspoon black popper
• ¼ teaspoon Cayenne (red pepper)


Make cocktail sauce.
Season oysters with salt, black pepper and Cayenne. Dip in heavy egg batter. Re dip in corn meal and fry two minutes at 380 degrees in deep fat in heavy uncovered pot. When oysters are golden brown, remove and drain on brown paper.
Cut French bread in half, lengthwise. Do this with a sawing motion to avoid bread from wadding up. A serrated edge blade works very well. Put bread in 350 degrees oven for about 5 minutes. Remove bread and spread with cocktail sauce and mayonnaise on one side only. Arrange layers in this order: pickles, lettuce, tomatoes and oysters. Cover with other half of bread and secure with toothpicks. Cut into quarters.

Go to CajunShop.com for all your cajun supplies.

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