New Orleans Oyster Loaf



4 servings

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984