Creative Oyster Loaf

1. 1

   In a medium saute pan with deep sides begin heating oil.

2. 2

   Season cornmeal with Creole spice.

3. 3

   Dredge oysters in cornmeal mixture and add to hot oil, without crowding.

4. 4

   Cook about 1 1/2 minutes, turning once.

5. 5

   Remove with a slotted spoon and drain excess grease on paper towels.

6. 6

   Slice bread in half horizontally across the middle.

7. 7

   Open up loaf and spread a generous layer of tartar sauce on bottom half.

8. 8

   Spread lettuce over and top with perfectly-cooked oysters.

9. 9

   Replace bread top and eat immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.