New Orleans Oyster Loaf

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of my fondest memories of childhood came about on my first visit to New Orleans (the saying was that when a good Mississippian died, his soul went to New Orleans forever). It was then that I ate a New Orleans oyster loaf. It consisted of Italian bread sliced through the center and filled with crisp, cornmeal-covered oysters, deep-fried, with mayonnaise smeared on the oysters and Tabasco (mother’s milk, it was laughingly referred to) sprinkled on according to taste.


  • 1 loaf crusty French or Italian bread, preferably 10 or 12 inches long
  • 2 to 4 tablespoons butter, melted
  • 24 Oysters Fried in Cornmeal
  • 2 to 4 tablespoons mayonnaise
  • Tabasco sauce to taste


  1. Preheat the oven to 400 degrees.
  2. Split the loaf in half lengthwise. Wrap it in foil and bake about 10 minutes.
  3. Preheat the broiler. Brush each half of the bread on the split sides with melted butter and toast until golden on the split sides.
  4. Pile the oysters on one half of the bread. Spoon the mayonnaise on top, and add a few dashes of Tabasco sauce. Cover with the second half of the bread. Cut the loaf in half crosswise, and serve.