Ingredients
1/4
cup minced sweet pickle
1
hard-boiled large egg, forced through a coarse sieve
2
tbsp drained bottled capers
1/2
tsp crumbled dried tarragon
2
tbsp Creole or Dijon mustard
2
tbsp minced fresh parsley leaves
24
shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
2
loaves soft-crusted French bread
Directions
2.
In a small bowl stir together sauce ingredients.
3.
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
4.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
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