Instructions: Heat oven to 300 degrees. Place the bread on an unlined baking sheet, and lightly toast so that top is crispy and inside is still soft, 1 to 2 minutes. Set aside.

Heat oil in a large heavy-bottomed pot over medium heat until a deep-frying thermometer registers 375 degrees. Drain any remaining liquid from oysters, and toss in cream meal. Tap oysters to remove any excess meal. Fry for 1 minute, until lightly golden. (If you prefer firmer oysters, cook a minute or so longer.)

Using a slotted spoon, remove the oysters to a plate lined with paper towels to drain. Season with salt and pepper.

To assemble the sandwich, spread a large spoonful of tartar sauce on the bottom of the bread. Top generously with oysters, placing two alongside each other down the length of the bread if possible. Top with shredded lettuce, tomato, and dill pickles. Serve with lemon wedges and Tabasco or the milder Crystal Hot Sauce on the side.

This recipe yields 1 servings.

Comments: Cream meal is a finely ground cornmeal with a consistency just a bit more coarse than flour.

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