Recipe - Oyster Pan Roast With Pepper Croutons

Oil; for deepfrying
1 lg French loaf; split
One half cup Homemade or prepared tartar
sauce
6 sl Tomato
One half cup Shredded green lettuce
Hot sauce; to taste
12 Oysters; shucked
4 lg Shrimp; peeled, deveined
1 cup Cornmeal
1 tablespoon Bayou Blast; see * Note

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Heat oil in a deepfryer or highsided skillet to 360 degrees. Brush the
loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot
sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry
oysters and shrimp, in batches, until golden and crispy, turning several
times. Remove with a slotted spoon and drain on paper towels. Pile up
oysters and shrimp in the bread loaf and dig in. This recipe yields 1
serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE110 broadcast 01261998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

03211998

Recipe by: Emeril Lagasse

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