This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Yield: makes 2
- Vegetable Oil
- 2 cups corn flour
- 1⁄2 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. freshly ground black pepper
- 1⁄4 tsp. cayenne
- 40 oysters, preferably from the Gulf Coast, shucked and drained
- 1⁄2 cup mayonnaise
- 1 loaf (about 20" long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
- 16 slices dill pickle
- 1 ripe tomato, cored and sliced
- 1⁄2 head iceberg lettuce, shredded
- Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350º on a candy thermometer.
- Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.
- To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.