Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
For tartar sauce
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crusted French bread
sliced tomatoes
shredded iceberg lettuce
Preparation
Make tartar sauce:
Step 1
In a small bowl stir together sauce ingredients.
Step 2
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
Step 3
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
