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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