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Ingredientes
- 1 c. mayonnaise
- 1/4 c. chopped sweet pickle
- 1 x hard-boiled large egg forced through a coarse sieve
- 2 Tbsp. chopped shallot
- 2 Tbsp. liquid removed bottled capers
- 1/2 tsp crumbled dry tarragon
- 2 Tbsp. Creole or possibly Dijon mustard
- 2 Tbsp. chopped fresh parsley leaves
- 1 tsp fresh lemon juice
- 24 x shucked oysters liquid removed Yellow cornmeal seasoned with Freshly-grnd black pepper and Cayenne for coating Vegetable oil for deep-frying
- 2 x loaves soft-crusted French bread Sliced tomatoes as needed Shredded iceberg lettuce as needed
Direcciones
- Make Tartar Sauce: In a small bowl stir together sauce ingredients.
- In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer.
- In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. Fry oysters in batches of 6, turning occasionally, till golden brown and just cooked through, about 1 1/2 min. Transfer oysters with a slotted spoon to paper towels to drain.
- Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 Tbsp. Tartar Sauce. Divide the tomatoes, lettuce, and oysters among bottom pcs of bread and top with remaining bread, pressing together gently.
- This recipe yields 4 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 426 | 90% |
| Total Fat 48.17g | 60% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 689mg | 29% |
| Potassium 163mg | 5% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.31g | 0% |
| Protein 5.06g | 8% |
