Sunday, March 4, 2018
from The New Orleans Cookbook, Rima and Richard Collin
(1 loaf or sandwich)
-1 doz fresh fried oysters
-1 small loaf French bread, about 1 foot long
-1/4 c (1/2 stick) salt butter
Prepare the fried oysters. Slice the French bread in half across and then in half lengthwise. Place in a 300°F oven to warm for about 6 minutes. Spread butter generously over the inner surfaces of the bread and heap the fried oysters on the bottom pieces. Add mayonnaise and Tabasco, or just a bit of salt if you prefer, and cover with the top pieces of bread. Serve hot.
Fried Oysters in Corn Meal for Oyster Loaf
-1-1/2 pint fresh shucked oysters, (about 2-1/2 doz medium sized oysters)
-Vegetable oil for frying
-1 c finely ground yellow corn meal
-2 t salt
-¾ t fresh, finely ground black pepper
-1/8 t cayenne pepper
Drain oysters thoroughly in a colander. Meanwhile, heat the oil to 375°F in a deep fyer.
In a bowl combine the corn meal, salt, black pepper, and cayenne and mix thoroughly. Roll the drained oysters about 6 to 8 at a time in the seasoned corn meal, taking care to coat each one evenly and thoroughly. Fry the oysters in batches of 6 to 8, taking care to keep the frying temperature between 360°F and 375°F; wait a few minutes after frying a batch for the oil temperature to rise again to the desired level. (If you use a heavy kettle or saucepan, be sure to clip a deep fryer thermometer to the side of it and to adjust the burner heat to keep the oil temperature constant.) Fry each batch of oysters for about 2 minutes, or until golden brown. When done, drain thoroughly by raising the frying basket out of the oil or by using a long-handled skimmer. Place each cooked batch on a large platter lined with paper towels, then set in a preheated 200°F oven to keep warm until all the oysters are fried.