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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Season oysters with salt and pepper; dredge in cornmeal.

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  • Heat 1 inch of oil to 350°. Add oysters and cook until golden brown; drain on paper towels.

  • Cut French bread into 4 sections; slice each section open. Spread mayonnaise on one side and catsup on the other. Place 6 oysters on the 4 bottom slices. Top with lettuce, tomato, and pickle; add top 4 slices of bread. Place on individual serving plates.

Source

Oxmoor House Homestyle Recipes

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