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.