Make tartar sauce: In a small bowl stir together sauce ingredients. In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently. Makes 4 sandwiches. Gourmet May 1994
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|Serving Size: 1 Serving (977g)|
|Recipe Makes: 1|
|Calories from Fat: 1548 (70%)|
|Amt Per Serving||% DV|
|Total Fat 172g||229 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 89g|
|Cholesterol 511.9mg||158 %|
|Sodium 5155.6mg||178 %|
|Potassium 848.7mg||22 %|
|Total Carbohydrate 141.2g||42 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 138.9g|
|Protein 37g||53 %|
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Calories per serving: 2214
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