Louisiana Oyster Loaf

Ingredients

Equipment Needed

• •Deep Dutch oven or large cast iron skillet
• •Deep-fry thermometer
• •Wire cooling rack
• •Slotted spoon or spider strainer
• •Serrated bread knife

Instructions

1. 1

   Season the breading

   Combine the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish. Whisk it together until the spices are evenly distributed. This is where your flavor starts. Every oyster that passes through this mixture picks up that seasoning, so make it count. Taste the breading with your finger. It should taste bold, almost aggressively seasoned, because the oyster meat inside will temper everything.

   If you like more heat, add another half teaspoon of cayenne. Start mild and build up. You can always add hot sauce at the table, but you can't take the fire out once it's in there.
2. 2

   Prepare the egg wash

   Beat the eggs and buttermilk together in another shallow dish until completely smooth. The buttermilk adds a subtle tang and helps the cornmeal coating adhere like it means it. Set up your breading station: oysters, then egg wash, then seasoned cornmeal, then a clean plate for the coated oysters. Assembly line. That's the bayou way.

3. 3

   Bread the oysters

   Working with one oyster at a time, dip it into the egg wash, let the excess drip off for a second, then dredge it thoroughly in the seasoned cornmeal mixture. Press the coating gently so it adheres, then set the breaded oyster on the clean plate. Don't stack them or they'll stick together and you'll lose that beautiful crust. Repeat with all the oysters.

   Keep one hand dry for the cornmeal and one hand wet for the egg wash. Otherwise you end up with breading on your fingers thicker than what's on the oysters.
4. 4

   Heat the oil

   Pour three inches of oil into a heavy Dutch oven or deep cast iron skillet. Heat it over medium-high until it reaches 375 degrees on a deep-fry thermometer. This temperature is critical. Too cool and the oysters absorb oil and turn greasy. Too hot and the coating burns before the oyster cooks through. If you don't have a thermometer, drop a pinch of cornmeal into the oil. It should sizzle immediately and dance on the surface.

5. 5

   Prepare the bread

   While the oil heats, slice the French bread loaf in half lengthwise. Use your fingers to pull out some of the soft interior, creating a shallow trough to hold the oysters. Don't remove all of it, just enough to make room for abundance. Mix the softened butter with the minced garlic and spread it generously on both cut sides of the bread.

6. 6

   Toast the bread

   Place the bread halves cut-side up under a hot broiler for two to three minutes, watching carefully. You want the edges golden and the garlic butter bubbling and fragrant. The bread should be toasted but not hard. It needs to stay soft enough to bite through without launching oysters across the table. Remove and set aside.

7. 7

   Fry the oysters

   Carefully lower five or six breaded oysters into the hot oil using a slotted spoon. Don't crowd the pot or the temperature drops and you get soggy oysters. Fry for two to three minutes, turning once, until they're deep golden brown and floating proudly at the surface. The sizzling will quiet down when they're ready. Transfer to a wire rack set over a sheet pan. Season with a light sprinkle of salt immediately while they're still glistening. Repeat with remaining oysters, letting the oil return to 375 between batches.

   A wire rack keeps the bottoms crispy. Paper towels steal heat and create steam that softens your beautiful crust.
8. 8

   Assemble the loaf

   Work quickly now because hot oysters wait for no one. Spread a generous layer of remoulade on the bottom half of the toasted bread. Layer the shredded lettuce over the sauce. Arrange the hot fried oysters in a single overlapping layer on top of the lettuce. Add tomato slices and pickles. Spread more remoulade on the top half of the bread and close the sandwich.

9. 9

   Slice and serve

   Using a sharp serrated knife, cut the loaf into four generous portions. The bread should crack slightly when you press down, and you should see those golden oysters nestled inside. Serve immediately with hot sauce on the side for those who want more heat. This sandwich does not improve with waiting. The contrast between hot oysters and cool remoulade, crispy crust and soft bread, is the whole point. Eat it now.

   At Lagniappe, we always serve this with a cold beer and a pile of napkins. You're going to need both.

Chef Tips

• •Gulf oysters are worth seeking out. They're brinier and plumper than Pacific varieties. Ask your fishmonger when they came in. Fresh oysters should smell like the ocean, not like fish.
• •If you can't find New Orleans-style French bread, look for a baguette with a very crisp crust and airy interior. Avoid anything dense or chewy. The bread needs to shatter when you bite it.
• •Make your own remoulade if you have time. It's just mayonnaise, Creole mustard, horseradish, capers, and herbs. The homemade version has a brightness that store-bought can't match.
• •Don't let those fried oysters sit. The moment they come out of the oil, you have maybe five minutes before the crust starts to soften. Assemble and serve with purpose.

Advance Preparation

• •The seasoned cornmeal mixture can be prepared up to one week ahead and stored in an airtight container.
• •Remoulade sauce improves with a day in the refrigerator and keeps for up to one week.
• •Bread can be sliced, hollowed, and buttered several hours ahead. Cover with plastic wrap until ready to toast.
• •Oysters must be breaded and fried just before serving. There is no way around this.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)