Prep Time
15 Mins
Cook Time
9 Mins
Yield
Makes 6 servings
Photo: Jennifer Davick; Styling: Ginny Branch

How to Make It

Step 1

Whisk together egg and buttermilk in a large bowl. Stir together cornmeal, flour, and seasoning in a large plastic bag. Dredge shrimp and oysters, in batches, in egg mixture, and then add to cornmeal mixture, shaking to coat well.

Step 2

Pour oil to a depth of 2 inches in a deep heavy pot or Dutch oven; heat over medium-high heat until temperature reaches 350° to 375°.

Step 3

Fry shrimp and oysters, in batches, 1 to 2 minutes or until golden brown and just cooked through. Drain on paper towels.

Step 4

Spread insides of baguettes with Tartar Sauce, and top with lettuce, tomatoes, shrimp, and oysters. Serve with hot sauce and additional Tartar Sauce.

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