Recipe - Fried Oyster Sandwich

1 Loaf french bread; (1pound
loaves)
One fourth cup Butter or margarine;
softened
24 ounce Standard oysters; drained
1 cup Cornmeal mix
Vegetable oil
1/3 cup Mayonnaise
2 One half tablespoon Sweet pickle relish
1 tablespoon Lemon juice
1/8 teaspoon Hot sauce
1 cup Shredded lettuce
1 lg Tomato; thinly cut or sliced up

Slice off top third of loaf; hollow out bottom section, reserving crumbs
for other uses. Spread inside surfaces of bread with butter. Place bread on
baking sheet, and broil until lightly browned; set aside.

Dredge oysters in cornmeal mix. Fry oysters in deep hot oil (375°F) until
oysters float to the top and are golden brown. Drain oysters well on paper
towels; keep warm.

Combine mayonnaise, pickle relish, lemon juice, and hot sauce, stirring
well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with
tomato slices, oysters, and top half of loaf. Cut filled loaf into
servingsize portions.

Yield: 4 to 6 servings.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998