How to make it

  • Combine first 6 ingredientsin a bowl; stir well.
  • Combine buttermilk and egg white in a bowl; stir well.
  • Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.
  • Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
  • Add oysters, and cook 3 minutes on each side or until browned.
  • Cut bread loaf in half horizonally, and spread Creole Mayonnaise evenly over cut sides of bread.
  • Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf.
  • Cut loaf into 8 pieces.
  • Serve immediately.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds great have to tr it thanks
    Was this review helpful? Yes Flag

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