New Orleans Oyster Loaf
|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.