Casamento’s Oys­ter Loaf


SAVEUR - - New Orleans -

To­tal: 40 min.

Purists eat this sig­na­ture sand­wich— over­flow­ing with fried oys­ters—with noth­ing more than but­ter, hot sauce, and a cock­tail sauce pre­pared at the ta­ble. This dressed ver­sion in­cludes may­on­naise, let­tuce, and tomato.

2 Tbsp. plus 1½ tsp. ketchup 1 Tbsp. pre­pared horse­rad­ish ½ tsp. fresh le­mon juice, plus le­mon wedges for serv­ing 2 Tbsp. kosher salt, plus more as needed Hot sauce 2 Tbsp. (1 oz.) un­salted but­ter,

at room tem­per­a­ture 8 thick slices soft white bread Lard or vegetable oil, for fry­ing 2 cups fine corn flour 40 large oys­ters, shucked

(not rinsed) ¼ cup may­on­naise 4 large tomato slices 4 large ice­berg let­tuce leaves Dill pickle spears, for serv­ing

1 In a small bowl, whisk the ketchup, horse­rad­ish, and le­mon juice. Sea­son with kosher salt and a few dashes of hot sauce. Set aside.

2 Pre­heat the broiler. Mean­while, on a large bak­ing sheet, lightly but­ter the bread slices on both sides.

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