Dullhook
03-06-2006, 05:35 PM
If you like oysters you'll love this recipe! A person traditionally wears a bib when eating this gulf coast Cajun sandwich. Man it's good! :food: This recipe was given to me by a friend at work. Thank's Dan! :cheers:
INGREDIENTS
1. 1 quart medium or large oysters
2. 3 large eggs
3. 3 cups cornmeal
4. 1/4 cup all-purpose flour
5. 1 teaspoon Cajun seasoning
6. 1 teaspoon black pepper
7. 1 1/2 teaspoons salt
8. 4 French bread rolls, about 6-inches each, or 2
baguettes, cut in half crosswise
9. 2 medium tomatoes
10. shredded lettuce
11. dill pickle slices
12. salt and pepper
13. Come Back Sauce (you can use plain mayonaise, but.....)
PREPARATION:
In medium bowl, beat the eggs, stir in the oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let the excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
Fry the oysters in batches for about 3 minutes, or until golden brown.
Split 1 roll or section; spread with Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!
Lightly toasting the rolls in the oven first makes this extra good.
COME BACK SAUCE
1. 1 cup mayonaise
2. 1/4 cup chili sauce
3. 1/4 cup ketchup
4. 1/4 cup prepared mustard
5. 1/2 cup vegetable oil
6. 1 teaspoon Worcestershire sauce
7. 1 teaspoon black pepper
7. 2 tablespoons minced onions
8. 2 clove of garlic-minced
9. juice of 1 lemon
10. Tobasco sauce (to taste)
PREPARATION:
Add all ingredients to a jar. Cover and shake. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing. Makes about 2 cups.
INGREDIENTS
1. 1 quart medium or large oysters
2. 3 large eggs
3. 3 cups cornmeal
4. 1/4 cup all-purpose flour
5. 1 teaspoon Cajun seasoning
6. 1 teaspoon black pepper
7. 1 1/2 teaspoons salt
8. 4 French bread rolls, about 6-inches each, or 2
baguettes, cut in half crosswise
9. 2 medium tomatoes
10. shredded lettuce
11. dill pickle slices
12. salt and pepper
13. Come Back Sauce (you can use plain mayonaise, but.....)
PREPARATION:
In medium bowl, beat the eggs, stir in the oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let the excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
Fry the oysters in batches for about 3 minutes, or until golden brown.
Split 1 roll or section; spread with Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!
Lightly toasting the rolls in the oven first makes this extra good.
COME BACK SAUCE
1. 1 cup mayonaise
2. 1/4 cup chili sauce
3. 1/4 cup ketchup
4. 1/4 cup prepared mustard
5. 1/2 cup vegetable oil
6. 1 teaspoon Worcestershire sauce
7. 1 teaspoon black pepper
7. 2 tablespoons minced onions
8. 2 clove of garlic-minced
9. juice of 1 lemon
10. Tobasco sauce (to taste)
PREPARATION:
Add all ingredients to a jar. Cover and shake. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing. Makes about 2 cups.