Goose Point Oysters Recipes

Maureene’s Fried Oyster Sandwich

< Back to Recipes Page

In nineteenth-century New Orleans, this oyster sandwich was known as the “mediatrice,” or peacemaker. When a husband fell out of favor with his wife or mistress, he simply brought her one of these.

Ingredients:

• 8 to 12 shucked Goose Point Oysters per sandwich
• 8 to 10-inch French baguette, sliced on the diagonal
• Butter
• Sliced dill pickles
• Fresh lemon juice

Coating mix:

• 1 cup cornmeal
• ½ cup white flour
• 1 teaspoon salt
• ½ teaspoon celery salt
• ½ teaspoon ground red pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground allspice

Also needed:

• Oil for frying

How to prepare:

In a medium mixing bowl, combine coating mix ingredients.

Heat oil in a large skillet to 350 deg. F. Preheat oven to 350 deg. F. 

Roll oysters in the coating mix. Fry until golden brown, 3 to 4 minutes on each side. Drain on paper towels.

Butter both sides of bread slices. Place 8 to 12 oysters on one side and slices of dill pickle on the other side. Squeeze ½ of fresh lemon over the fried oysters. Close sandwich and place on baking sheet. Bake for about 5 minutes or until bread starts to brown.

Serves 2