4 slices thick-cut white pullman loaf sandwich bread
1 cup mayonnaise
4 slices ripe tomato
4 slices dill pickle
Kosher salt and freshly ground black pepper
In a large pot over medium heat, add the oil and heat until it reaches 375ºF.
In a mixing bowl, beat the eggs and season with salt and pepper. Add the oysters.
In another mixing bowl, add the cornmeal, flour, and Cajun seasoning.
Add half the oysters to the cornmeal mixture and roll around until coated. Shake off the excess and drop the oysters into the hot oil.
Fry the oysters in batches until golden brown, about 3 to 5 minutes. Remove to a paper towel-lined plate and keep warm.
Butter the top and bottom of the sandwich bread. Place on a griddle or pan on medium-high heat. Toast the bread until golden brown and remove. Spread the inside of the top slice of bread generously with mayonnaise. On the bottom slice of bread place the oysters and on top of the oysters stack two tomato slices and sliced pickles. Sprinkle liberally with salt and pepper. Repeat with the second sandwich.
Be sure to have everything ready to go and serve these sandwiches as soon as the oysters come out of the fryer. Serve with hot sauce on the side and an ice-cold beer.
Find a local bakery that will slice freshly baked white loaf bread to your desired thickness. The effort is worth it. Be sure to use fresh oil for frying as oysters are extremely delicate and easily pick up other flavors. Depending on the size of your oysters and the size of your bread, the amount of oysters that will fit on your sandwich will vary. You can never have too many. Any excess oysters will be consumed cheerfully and most graciously.
Recipe by Acadiana Table at /2013/12/23/loafing-on-magazine-street/