- 1 (16-ounce) loaf French or Italian bread
- 1 pint shucked oysters, drained
- 1/4 cup all-purpose flour
- 1/3 cup Dijon mustard
- 1/4 cup corn flour or all-purpose flour
- Vegetable oil
- Tartar sauce
- Lettuce leaves or shredded lettuce
- Preheat oven to 200°. Place a wire rack on a baking sheet and put in the oven.
- Split the bread lengthwise, and scoop out most of the fluffy center. Place the hollowed-out bread in the oven.
- Pat the oysters dry. Put the all-purpose flour, mustard, and corn flour in separate shallow bowls or plates. Pour oil to a depth of about 1/2 inch in a deep skillet, sauté pan, or Dutch oven. Place over medium-high heat and bring the oil to 365°.
- Using one hand to handle the food, dredge the oysters in the all-purpose flour, shaking off any extra. Then dip them in the mustard, and use a pastry brush to paint them evenly with a thin layer of mustard. Place the mustard-coated oysters in the corn flour, and dust them all over. As each oyster is coated, set it aside on a sheet of wax paper.
- When the oil reaches 365°, add the oysters, using tongs, and fry until golden brown all over, about 1 1/2 minutes on each side. Do not crowd the skillet. As they are done, transfer the oysters to the wire rack to keep warm and drain.
- Remove the bread from the oven and spread both sides thickly with tartar sauce. Then line them with lettuce.
- When all the oysters have been fried, add them to the sandwiches and serve immediately.
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