Culinary Insitute of New Orleans

Seafood Muffuletta
Serves 1

3 Fish Filets (fried - 3 oz. each)
6 Oysters (fried)
6 Fried Shrimp (21/25 count)
6 slices Applewood Smoked Bacon (cooked)
6 slices Cheddar Cheese
4 oz. Tartar Sauce
1 Loaf Muff Bread
1 pan Seasoned Flour
1 pan Seasoned Eggwash (5 eggs & 1 cup milk)
1 pan Seasoned Flour
1 pan Seasoned Cornmeal/Flour Combo

Dredge fish in flour, eggwash flour mixture and fry in 350° oil for about 2 minutes per side and set aside. Dredge shrimp and oysters in flour, eggwash and cornmeal/flour mix then fry in 350° oil for 2-3 minutes set aside until later. Coat each side of muff bread with tartar sauce then place fish on bottom half followed by shrimp and oysters. Place a layer of cheese and finish with bacon cut into four and serve.

Tartar Sauce
2 cups Mayonnaise
3 oz. Pickle Relish
1 bunch Green Onions (diced)
1 Lemon (juice)
2 tbsp. Parsley (minced)
1 tsp. Tabasco
2 tbsp. Capers (chopped)
Salt & Pepper to taste
1 tbsp. Garlic (minced)
1/2 cup Onion (minced)

Mix all ingredients together then refrigerate until needed.