Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 sandwiches

　　

For tartar sauce

1 cup mayonnaise

　　1/4 cup minced sweet pickle

　　1 hard-boiled large egg, forced through a coarse sieve

　　2 tablespoons minced shallot

　　2 tablespoons drained bottled capers

　　1/2 teaspoon crumbled dried tarragon

　　2 tablespoons Creole or Dijon mustard

　　2 tablespoons minced fresh parsley leaves

　　1 teaspoon fresh lemon juice

　　24 shucked oysters, drained

　　yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating

　　vegetable oil for deep-frying

　　2 loaves soft-crusted French bread

　　sliced tomatoes

　　shredded iceberg lettuce

　　

Make tartar sauce:

Step 1

In a small bowl stir together sauce ingredients.

　　

Step 2

In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.

　　

Step 3

Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.