Recipe by Coastal Living January 1999


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.