New Orleans Oyster Loaf

Ingredients

  • 1 pint of select oysters, shucked, reserve the liquor for another use
  • 1 loaf French Bread
  • 1 stick butter
  • 1 tbs parsley, chopped
  • 1 cup ketchup
  • 2 tbs horseradish
  • 1 tbs lemon juice
  • 1 tsp Worcestershire sauce
  • dash of Tabasco
  • 1 cup corn meal
  • 2 cups vegetable oil
  • 1 tsp kosher salt
  • 2 dill pickles thinly sliced

 

  • Drain oysters from jar and reserve liquor for another use.
  • Slice bread lengthwise and hollow it out, leaving a 3/4 inch shell
  • Add the butter, parsley and garlic to a small sauce pan and simmer until  better is melted.
  • Once mixture has melted brush the bread on both sides and toast lightly in the oven. 300 degrees for 15-20 minutes.
  • Meanwhile combine the ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco to make a cocktail sauce.
  • Dredge the oysters in the cornmeal and fry in hot oil just until golden. Drain and season with salt.
  • Place oysters in the lower part of the warm toasted loaf.
  • Spoon the sauce over and top with the sliced pickles.
  • Add the top bread to the loaf and cut into serving slices.

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