- 1 quart oysters
- 3 large eggs
- 3 cups cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon Cajun Seasoning
- 1 teaspoon black pepper
- 4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
- 2 medium tomatoes
- shredded lettuce
- mayonnaise or Come Back Sauce
- dill pickle slices
- salt and pepper
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
Fry the oysters in batches for about 3 minutes, or until golden brown.
Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!
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