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Source: The Working Family's Cookbook

Oyster Roll
This sandwiches are a unique, tasty treat for the whole family.
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Serves: 4 to 6
Prep Time: 25 minutes
Cook Time: 25 to 30 minutes
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1 cup mayonnaise
1 tablespoon scallions, finely chopped
2 tablespoons gherkins, chopped
1 tablespoon green olives, chopped and pitted
1 teaspoon anchovy paste
2 teaspoons lemon juice
2 (12-inch) loaves Italian or French bread crumbs
2 to 3 tablespoons butter or margarine, melted (optional)
4 eggs
1 cup milk
Tabasco sauce or 1/2 teaspoon Tabasco sauce
1 1/2 cups cornmeal, very fine
1 quart oysters, chucked and drained
6 to 7 tablespoons Crisco® Vegetable Oil
2 cups lettuce, finely shredded
2 large, ripe tomatoes, sliced
Lemon wedges, for garnish




Combine the ingredients for the tartar sauce and mix well to combine.

Heat the broiler.

Halve the loaves lengthwise and pull out the soft inside to leave a shell about 1/4-inch thick. Process the removed bread in a food processor or blender to make bread crumbs, and set aside.

Brush the bread shells with the melted butter, if desired. Broil them 5 to 6 inches from the heat until golden brown.

In a shallow dish, beat the eggs, milk, and Tabasco. Season with salt and pepper.

Combine the cornmeal and bread crumbs in a wide shallow dish. Dip the oysters in the egg mixture and then roll them in the cornmeal and bread crumbs. Pat the crumbs on the oysters so they adhere well. Transfer the coated oysters to a plate or rack and refrigerate for at least 30 minutes.

Heat the oil in a heavy skillet. When the oil is hot, carefully put the prepared oysters in the hot oil, 6 at a time. Cook each batch for 2 to 3 minutes until they are golden brown. Drain on paper towels.

Spread the top and bottom halves of each loaf with tartar sauce. Scatter the shredded lettuce on the bottom half of each loaf and top with tomato slices. Put the oysters on top of the tomatoes and close the loaves together. Slice into serving portions and serve garnished with lemon wedges and with Tabasco sauce on the side.





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