Subj : Earl of Sandwich - 08
To   : All
From : Dave Drum
Date : Tue Oct 04 2022 11:11:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Casamento's Fried Oyster Loaf Sandwich
Categories: Seafood, Citrus, Chilies, Sauces, Breads
     Yield: 4 servings

     2 tb + 1 1/2 ts ketchup
     1 tb Prepared horseradish
   1/2 ts Fresh lemon juice
          Lemon wedges; for serving
     2 tb Kosher salt; more as needed
          Hot sauce
     1 oz Unsalted butter; room temp
     8 sl (thick) soft white bread
          Lard; for frying
     2 c  Fine corn flour
    40 lg Oysters; shucked. not
          - rinsed
   1/4 c  Mayonnaise
     4 lg Tomato slices
     4 lg Iceberg lettuce leaves
          Dill pickle spears; for
          - serving

 In a small bowl, whisk the ketchup, horseradish, and
 lemon juice. Season with kosher salt and a few dashes of
 hot sauce. Set aside.

 Heat the broiler. Meanwhile, on a large baking sheet,
 lightly butter the bread slices on both sides.

 Fry the oysters: Line a baking sheet or platter with
 paper towels and set it by the stove. In a large,
 heavy-bottomed pot fitted with a deep-fry thermometer,
 add enough melted lard or oil to reach 4 inches up the
 sides of the pot. Begin preheating over medium-high
 heat.

 While the oil is preheating, prepare the first batch of
 oysters: In a shallow bowl, whisk the corn flour and 2
 tablespoons of salt. Work with 10 oysters at a time:
 Dredge them in the flour mixture, pressing it onto the
 oysters to cover, then shake gently to remove any
 excess. When the oil reaches 350+XF, add the prepared
 oysters in batches, and cook, stirring occasionally with
 a spider strainer or slotted metal spoon, until golden
 brown, about 2 minutes. Transfer the oysters to the
 baking sheet as you continue cooking the remaining
 oysters.

 While the last few batches of oysters are frying, broil
 the bread, turning once, until golden on both sides,
 about 1-5 minutes per side.

 Spread 4 of the toast slices with a tablespoon of the
 prepared sauce. Spread each of the remaining 4 slices
 with a tablespoon of mayonnaise. Place 10 oysters on
 each of the sauce-topped toasts, then add a slice of
 tomato, a few leaves of lettuce, and the remaining
 toasts. Serve with pickle spears, lemon quarters, and
 hot sauce, if desired.

 Yield: serves 4

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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