Po' Boy Oyster Loaf with Garlic Butter

This "po’ boy" is made to look like a pirogue, by hollowing out the insides of a long crusty loaf until it looks like a wooden canoe plying the bayou.

48 oysters, shucked
1 cup Masa Harina?
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 loaf Italian or French bread (about 18 inches long)
1/4 pound butter
2 cloves garlic, minced
Lard or oil (for frying)

Drain oysters well; if you like, save their liquor for another use. Mix Masa Harina? with seasonings in a paper bag; add oysters, and shake well to coat them on all sides.

Split the loaf of brad in half lengthwise. With a sharp spoon, scoop out the insides, top and bottom, laving a 1/2-inch thick shell. Melt butter with the garlic and brush on the inside, top and bottom of the loaf. Toast the buttered sides under a broiler until golden brown.

Heat lard or oil in a wok or skillet until hot but not smoking and add the oysters a few at a time to brown quickly, 2 to 3 minutes. Remove with a slotted spoon and place them in the bottom crust until all are cooked. Cover with top crust and present as a loaf.

To serve, remove top crust, spoon out the oysters, and cut slices of the crust to go with them.

Serves 4.

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