Subj : Earl of Sandwich - 08
To   : All
From : Dave Drum
Date : Tue Oct 04 2022 11:11:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casamento's Fried Oyster Loaf Sandwich
 Categories: Seafood, Citrus, Chilies, Sauces, Breads
      Yield: 4 servings
 
      2 tb + 1 1/2 ts ketchup
      1 tb Prepared horseradish
    1/2 ts Fresh lemon juice
           Lemon wedges; for serving
      2 tb Kosher salt; more as needed
           Hot sauce
      1 oz Unsalted butter; room temp
      8 sl (thick) soft white bread
           Lard; for frying
      2 c  Fine corn flour
     40 lg Oysters; shucked. not
           - rinsed
    1/4 c  Mayonnaise
      4 lg Tomato slices
      4 lg Iceberg lettuce leaves
           Dill pickle spears; for
           - serving
 
  In a small bowl, whisk the ketchup, horseradish, and
  lemon juice. Season with kosher salt and a few dashes of
  hot sauce. Set aside.
  
  Heat the broiler. Meanwhile, on a large baking sheet,
  lightly butter the bread slices on both sides.
  
  Fry the oysters: Line a baking sheet or platter with
  paper towels and set it by the stove. In a large,
  heavy-bottomed pot fitted with a deep-fry thermometer,
  add enough melted lard or oil to reach 4 inches up the
  sides of the pot. Begin preheating over medium-high
  heat.
  
  While the oil is preheating, prepare the first batch of
  oysters: In a shallow bowl, whisk the corn flour and 2
  tablespoons of salt. Work with 10 oysters at a time:
  Dredge them in the flour mixture, pressing it onto the
  oysters to cover, then shake gently to remove any
  excess. When the oil reaches 350+XF, add the prepared
  oysters in batches, and cook, stirring occasionally with
  a spider strainer or slotted metal spoon, until golden
  brown, about 2 minutes. Transfer the oysters to the
  baking sheet as you continue cooking the remaining
  oysters.
  
  While the last few batches of oysters are frying, broil
  the bread, turning once, until golden on both sides,
  about 1-5 minutes per side.
  
  Spread 4 of the toast slices with a tablespoon of the
  prepared sauce. Spread each of the remaining 4 slices
  with a tablespoon of mayonnaise. Place 10 oysters on
  each of the sauce-topped toasts, then add a slice of
  tomato, a few leaves of lettuce, and the remaining
  toasts. Serve with pickle spears, lemon quarters, and
  hot sauce, if desired.
  
  Yield: serves 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hot dogs, a NYC staple, are gnawed on by rodents and humans alike
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