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Creative Oyster Loaf

  • Yield: 1 serving


  • 3/4 cup oil, for pan-frying
  • 1 cup cornmeal
  • 1 tablespoon Creole spice (recipe enclosed)
  • 12 freshly-shucked oysters
  • 1 large round loaf bread topped with sesame seeds, 8-inches in diameter
  • 1/4 cup prepared tartar sauce
  • 1/2 cup shredded lettuce


  • In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.