Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Tartar Sauce (recipe -French or Italian bread
-follows) 2 Or 3 large iceberg lettuce
Fried oysters (recipe -leaves
-follows) 1/2 lg Ripe tomato, sliced
1 12-inch loaf sesame-seed 1 tb Lemon juice

1. Prepare Tartar Sauce and Fried Oysters (recipes follow).

2. Heat oven to 300'F. With serrated knife, split open French bread
from one long side, cutting to within V# inch of other side. Open
bread and place, cut sides up, on baking sheet; bake 3 minutes.

3. Spread Tartar Sauce on bottom half of bread. Top with lettuce
leaves, tomato slices, and Fried Oysters; sprinkle with lemon juice
and spoon on remaining Tartar Sauce. Close bread, cut in half, and
serve immediately.

Tartar Sauce: In small bowl, combine 1 T lemon juice, 1/2 teaspoon dry
mustard, and 1/4 C reduced-caloric mayonnaise dressing. Fold in 2 T
chopped dill pickle. Refrigerate sauce until ready to use.

Fried Oysters: In small bowl, mix 1/4 C unsifted all-purpose flour,
1/8 t salt, and 1/8 t ground black pepper. One at a time, dip 12
freshly shucked raw oysters into the flour mixture. In heavy skillet,
heat 1/2 C vegetable oil over high heat to 350'F. Fry oysters, 4 at a
time; until golden-about 1 minute on each side. Drain on paper
towels. Keep oysters warm until ready to assemble sandwich.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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