|French loaf/Italian bread||1 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shucked oysters||1 Quart|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Lemon wedges/Pickle slices||2|
|Tartar sauce/Chili sauce||1 Tablespoon|
Cut a 3/4-inch slice off top of bread; remove center of loaf, leaving a 1/2-inch wall.
Butter inside of loaf, and top slice.
Toast in a 425Â° oven till lightly browned, 10 to 15 minutes.
Mean while, drain oysters and pat dry between paper toweling.
Combine flour, salt, and 1/8 teaspoon pepper.
Mix milk and beaten egg.
Roll oysters in seasoned flour, dip into milk mixture, then coat with the cornmeal.
Heat small amount of shortening in skillet.
Panfry oysters till golden, about 2 to 3 minutes on each side.
Drain on paper toweling.
Pile oysters into loaf; replace top.
Garnish with lemon wedges or pickle slices.
To serve, slice the loaf and pass tartar sauce or chili sauce.