Try this Fried Oyster Sandwich recipe, or contribute your own.
Suggest a better descriptionSlice off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet, and broil until lightly browned; set aside. Dredge oysters in cornmeal mix. Fry oysters in deep hot oil (375F) until oysters float to the top and are golden brown. Drain oysters well on paper towels; keep warm. Combine mayonnaise, pickle relish, lemon juice, and hot sauce, stirring well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf. Cut filled loaf into serving-size portions. Yield: 4 to 6 servings. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 321 | ||
Calories from Fat: 217 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 243.3mg | 8 % | |
Potassium 93.1mg | 2 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 24.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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