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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. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
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Premium bread machine — dual kneading blades, rectangular loaf
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Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking