- 1 loaf French bread, about 15 inches long, cut lengthwise in 1/2
- 1/2 stick (4 tablespoons) butter, melted
- Pan-fried Oysters, recipe follows
- 4 tablespoons Creole Tartar Sauce, recipe follows, optional
- 1 cup shredded lettuce, optional
- 2 medium tomatoes, thinly sliced, optional
- Pan-fried Oysters:
- 2 dozen shucked oysters, drained well
- Buttermilk, to cover oysters
- Hot sauce, to taste
- 2 tablespoons Rustic Rub seasoning
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- Vegetable oil, as needed for frying
- Creole Tartar Sauce:
- 1 egg*
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley leaves
- 2 tablespoons chopped green onions
- 1 cup olive oil
- 1/4 teaspoon cayenne
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon salt
- *Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
Preheat the oven to 300 degrees F.
Pull out the soft centers of each half of the bread. Generously brush the inside of each half with the melted butter and lightly toast the bread in the oven. Arrange the fried oysters on the bottom half of the bread, then set the top half over them.
Or, after toasting the bread, spread the tartar sauce on the bottom half of the loaf. Arrange the lettuce on top of the Tartar Sauce. Arrange the tomatoes on top of the lettuce. Layer the Oysters over the tomatoes and set the top half of the bread over them.
Cut across into 2 to 4 pieces to serve.Pan-fried Oysters:
Heat at least 1-inch of oil in a nonstick skillet over medium-high heat. Dredge the oysters in the cornmeal, a few at a time, coating evenly. When the oil is hot, but not smoking, lay the oysters, in batches, in the skillet. Do not crowd the pan. Cook until golden on both sides, about 2 minutes per side. Remove using a slotted spoon and set aside on paper towels to drain briefly before serving. Repeat with the remaining oysters, adding more oil as necessary, to the pan and making sure to allow the oil to return to temperature before adding more oysters.Creole Tartar Sauce:
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Yield: 1 1/3 cups
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996