Creative Oyster Loaf

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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 1 serving
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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

  1. 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):

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

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