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Suggest a better descriptionRecipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes. Yield: 4 sandwiches Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997
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Serving Size: 1 Sandwiche (329g) | ||
Recipe Makes: 4 | ||
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Calories: 369 | ||
Calories from Fat: 186 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 19mg | 6 % | |
Sodium 745.3mg | 26 % | |
Potassium 447.3mg | 12 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 39.5g | ||
Protein 5g | 7 % | |
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: 369
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