Served as snacks. Non-vegetarian dish. Speciality: Low fat, low sodium, low cholesterol, low sat. fat, low calorie, reduced carbs and low protein.

American

1 (10 ounce) container Oysters, drained well

1/2-3/4 cup Cornmeal

2 Tablespoons Flour

2 Tablespoons Old Bay Seasoning

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/8 teaspoon Cayenne Pepper

1 Egg

2 Tablespoons Milk or Cream (whatever's on hand)

Oil, for frying

1/2 Loaf French Bread

sliced Tomatoes, if desired

Iceberg Lettuce, if desired

CREOLE MUSTARD

1/4 cup Mayonnaise

1 Tablespoon Green Onions, chopped fine

1 teaspoon dried Parsley Flakes

2 teaspoons sweet Pickle relish

2 teaspoons Yellow Mustard

1/4 teaspoon Creole Seasoning

1/8 teaspoon Hot Sauce (more or less, depending on how hot you'd like it)

Mix together all the mayo ingredients and set aside. Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl. Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels. Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain. Cut the bread in half length-wise. Spread the Creole Mayo on the top half (use how much ever you prefer). Layer the tomatoes and lettuce on the bottom. Place the oysters on top of the lettuce and top with the other half of the bread. Cut into 4 slices. Serve immediately.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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