Creative Oyster Loaf

• 3/4 cup oil, for pan-frying
• 1 cup cornmeal
• 1 tablespoon Creole spice, recipe follows
• 12 freshly-shucked oysters
• 1 large round loaf bread topped with sesame seeds, 8-inches in diameter
• 1/4 cup prepared tartar sauce
• 1/2 cup shredded lettuce
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a medium saute pan with deep sides begin heating oil.
2. Season cornmeal with Creole spice.
3. Dredge oysters in cornmeal mixture and add to hot oil, without crowding.
4. Cook about 1 1/2 minutes, turning once.
5. Remove with a slotted spoon and drain excess grease on paper towels.
6. Slice bread in half horizontally across the middle.
7. Open up loaf and spread a generous layer of tartar sauce on bottom half.
8. Spread lettuce over and top with perfectly-cooked oysters.
9. Replace bread top and eat immediately.
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup

oil, cornmeal, creole spice, oysters, bread, tartar sauce, shredded lettuce, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creative-oyster-loaf-recipe2.html (may not work)