San Francisco Oyster Loaf Recipes

Steps:

• In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Steps:

• Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
• Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
• Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
• Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
• Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
• Serve hot.

Steps:

• Preheat oven to 350°F.
• Cut top crust of bread off and scoop out inside.
• Butter 1/3 of the scooped out bread and toast in the oven.
• Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
• Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
• Slice and serve hot.