INGREDIENTS
* Vegetable oil
* 8 medium oysters, shucked and well drained
* 3 cups yellow cornmeal
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons freshly ground black pepper
* 1 teaspoon red (cayenne) pepper
* 2 eggs beaten with 2 cups milk
* 1 6-inch section toasted French bread
* 4 pickled okra pods, sliced into thin rounds
* Shredded lettuce
* 3 tomato slices
Tartar Sauce
* 1-1/2 cups mayonnaise
* 1/3 cup chopped dill pickles
* 1/4 cup chopped pimento-stuffed olives
* 1/2 small onion, minced
* 1 tablespoon freshly squeezed lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon sugar
METHOD
Prepare tartar Sauce by combining all ingredients in a 2-quart bowl. Cover with plastic wrap; refrigerate until ready to serve or up to 2 days. Makes 2 cups.
Heat 3 inches of oil in a large saucepan to 365 degrees or until a 1-inch bread cube turns golden brown in 65 seconds. Pat oysters dry on paper towels. In a shallow bowl, combine cornmeal, salt, black pepper, and cayenne. Dip each floured oyster into egg-and-milk mixture. Then dredge in seasoned cornmeal to coat well; shake off excess. Fry oysters in hot oil, 2 or 3 at a time, just until crust is golden brown and crisp, 3 to 4 minutes. Drain on racks placed over baking sheets. Using a serrated knife, slice bread in half lengthwise. Generously coat each half with Tartar Sauce. Arrange oysters on bottom half; top with okra rounds. Sprinkle with shredded lettuce; add tomato slices. Replace top half. Makes 1 serving.
