New Orleans Oyster Loaf

Oxmoor House
4 servings


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1 (1-pound) loaf unsliced French bread
1/2 cup butter or margarine, softened
1 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 (12-ounce) containers Standard oysters, drained
Vegetable oil
Fresh parsley sprigs


Remove crust from ends and sides of bread. Trim off top of bread; discard. Scoop out inside of bread, leaving a 1-inch-thick shell. Spread butter over inside and outside of bread; place on a baking sheet. Bake at 425° for 10 minutes or until crisp.

Combine cornmeal, flour, salt, and pepper in a large mixing bowl. Dredge oysters in cornmeal mixture. Deep fry in hot oil (375°) until oysters float to the top and are golden brown. Drain well on paper towels.

Place oysters in bread loaf. Garnish with parsley. Serve immediately.

Created date

February 2010