Creative Oyster Loaf

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
1 serving

Ingredients
  • 3/4 cup oil, for pan-frying
  • 1 cup cornmeal
  • 1 tablespoon Creole spice, recipe follows
  • 12 freshly-shucked oysters
  • 1 large round loaf bread topped with sesame seeds, 8-inches in diameter
  • 1/4 cup prepared tartar sauce
  • 1/2 cup shredded lettuce
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


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    Recipe courtesy of Emeril Lagasse