CREATIVE OYSTER LOAF

Creative Oyster Loaf image

Provided by Emeril Lagasse

Time 20m

Yield 1 serving

Number Of Ingredients 15

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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
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

Steps:

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