Ingredients

1 1/2 gallons canola oil (for frying) 24 Louisiana oysters, freshly shucked Salt and pepper 4 egg whites, lightly beaten 1 package ZATARAIN'S Seasoned Fish-Fri 1 cup mixed red, yellow and green grape tomatoes, peeled if desired 1 tablespoon extra virgin olive oil 1 teaspoon balsamic vinegar (preferably 25-year old) 1 pinch minced chives 8 leaves Bibb lettuce 8 loaves New Orleans-style French bread, trimmed to 6-inch lengths, lightly toasted 12 slices applewood smoked bacon, crisp-cooked 4 tablespoons ZATARAIN'S Creole Mustard

Description

Recipe Courtesy Of Executive Chef John Besh Of Restaurant August, New Orleans.

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