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Add a photoServings: 4
Ingredients
- 1 loaf of white bread, unsliced and staled 1 day if possible Melted butter
- 1 x -(up to)
- 2 pt Fresh oysters, liquid removed Corn meal Salt Pepper
- 1/4 x -(up to)
- 1/2 c. Crosse and Blackwell mustard pickle (optional)
- 1/2 c. Ketchup Green olives, preferably with pits
- 1 x Lemon, thinly sliced
- 1/4 c. Bite-sized pcs of celery
Directions
- Slice top from bread loaf. Remove as much of the crumb as possible to leave an empty crust. Brush melted butter generously inside the empty loaf and on the top. Toast crust and top in oven. Roll oysters in meal, salt and pepper, and fry till crisp and golden brown. Place a layer of oysters on bottom of loaf followed by small amounts of mustard pickle and ketchup. Press the garnish of olives and lemon slices amongst the oysters. Add in more oysters and repeat the process till the loaf is filled. Replace top, reheat briefly in oven, and serve by slicing loaf into several pcs.
- Yield: 3 to5 servings per loaf.
- RICHARD ALLIN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.79g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 760mg | 32% |
| Potassium 433mg | 12% |
| Total Carbs 21.51g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 7.13g | 5% |
| Protein 13.0g | 21% |
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