New Orleans Oyster Loaf

Preparation info
  • Yield:


    • Difficulty


Appears in
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.