4-5 whole leaves of romaine lettuce
1 cup Seafood Remoulade Sauce
1/2 cup Cooked chopped bacon
2 dozen Oysters, fresh shucked
1 2 /3 cups Corn meal
1 /3 cup Corn flour
2 tsp Salt
2 Tbsp Creole Seasoning (recipe page xx)
Peanut Oil for frying
Heat oil in cast iron skillet to 350 degrees.
Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal mixture and drop one at a time into hot oil. Fry until golden and crispy (approximately five minutes), remove, drain and assemble BLT’s.
Cut two-inch wide sections from the romaine leaves. Cut across the leaves so that each piece has a center rib piece.
Place 2 teaspoons of remoulade and one teaspoon of chopped bacon on the center of each romaine strip. Top with a fried oyster and wrap the lettuce around the oyster. Pierce the center with a decorated toothpick to secure the oyster.