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.




20 min


30 min


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