The Peacemaker

Wipe the oysters dry.

Mix the flour, salt and cayenne pepper in a bowl.

Dredge the oysters in the flour mixture.

Beat the eggs and water in a bowl and coat the floured oysters with the egg.

Combine the cornmeal and bread crumbs in a bowl and dredge the egg-coated oysters in the mixture.

Set the oysters on a cake rack to air dry.

While the oysters are resting, heat about 3-inches of vegetable oil in a deep-fat fryer or deep skillet to a temperature of 365 degrees.

Slice the bread in half lengthwise and scoop some of the soft bread from the centers (discard or save for bread crumbs).

Spread the butter lightly over the bread surface.

Bake for 5-6 minutes or until the bread is lightly browned and crispy.

Remove from the oven.

Fry the oysters a few at a time in the hot fat for about 2 minutes or until they are crispy and golden brown.

Drain on paper towels.

When all the oysters have been fried, spread the Creole Mayonnaise on the bread.

Place a few lettuce leaves on the bottom slice, top with some tomato slices and the oysters.

Cover with the top half of the bread.

Cut into two or three pieces.

Creole Mayonnaise 1/3 cup mayonnaise 2 tsp.

Creole or Dijon mustard 1 tsp.

lemon juice few drops of hot pepper sauce Blend ingredients thoroughly.