1 1-pound loaf French bread
1/4 cup butter, softened
2 12-ounce containers oysters, drained
1 cup cornmeal mix
Vegetable oil
1/3 cup mayonnaise
2-1/2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/8 teaspoon hot sauce
1 cup shredded lettuce
1 large tomato, thinly sliced

Slice off top third of bread loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surface of loaf with softened butter. Place bread on baking sheet.
Broil loaf 6 inches from heat for 2 to 3 minutes or until lightly browned; set aside. Dredge oysters in cornmeal mix. Fry oysters in hot oil (375 degrees) until oysters float to the top and are golden brown. Drain well on paper towels and keep warm.
Stir together mayonnaise, sweet pickle relish, lemon juice and hot sauce. Stir in lettuce. Spread mixture in hollowed out loaf. Top with tomato slices, hot oysters and top section of bread loaf. Serve immediately.

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