With TV news in the background, I sat at my desk flipping through handwritten notes, cookbooks and archives. Researching Oyster Loaf recipes, I was comparing Oyster Poor Boys, and other substitutes, with my grandmother’s old-school recipe.
That’s when the “breaking news” bulletin interrupted my thoughts. Former NFL star, OJ Simpson, had passed away from cancer. While following the newscast’s scrolling display of his life in photographs, another long-forgotten image awakened for a private stroll through my thoughts. This unexpected memory turned into a giggle as I remembered the huge wave of excitement I experienced back in the late1970s when OJ Simpson asked me to dance.
How did this happen? Enjoying an evening with friends during a San Francisco party, the handsome former football star smiled my way, crossed the room, and extended his arm. This slow dance with OJ became a “memory blip” forgotten until years later when this “boomer” sadly joined others as we witnessed our hero’s mile-high-celebrity-crash to a deep low.
Today, since learning about OJ’s death while still editing Granny’s Oyster Loaf recipe, I offer sincere sympathy to his children, with a reminder for them to remain alert should “message pennies” fall their way. (link to “A penny for my thoughts” newsletter—).
Meanwhile, I continue researching mysteries that linger with Granny’s passed-down Oyster Loaf recipe, the oyster season’s timeline (see notes) and navigating my way around Instagram. (Any help greatly appreciated.)
“Research is formalized curiosity. It is poking and prying with a purpose.”
―Zora Neale Hurston
Granny’s Oyster Loaf
1 uncut white bread loaf, also known as Pullman loaf
1/2 stick (1/4 cup) unsalted butter, softened
Vegetable oil
1 cup each: flour, cracker meal, see note
1 teaspoon Creole seasoning, purchased or see note
1/2 teaspoon salt
Freshly ground pepper
1 pound shucked Gulf-Coast or Eastern oysters
Heat the oven to 350 degrees. To hollow out the bread to create a box for the oyster loaf, cut a rectangle out of the center of the loaf, leaving a 1/2-inch border all around.
Slice and gently remove the top crust off the rectangle; set top crust aside. (I reserve these bread chunks to use for croutons, bread crumbs...or better yet...bread pudding.) Butter the insides and bottom of the newly created bread box; set aside.
Heat 2 inches of oil in a cast iron skillet to 375 degrees. Meanwhile, combine the flour, cracker meal, salt and pepper to taste on a plate; dredge an oyster in this flour mixture, coating completely.
Add oysters to the oil; repeat quickly with remaining oysters, being careful not to crowd the pan. Cook until oysters brown and float to the top, about 3 minutes. Transfer to a paper towel covered plate to drain. Makes 6 to 8 servings.
Notes:
Cracker meal: Since it's become more difficult to find cracker meal on supermarket shelves, I've taken to grinding my own in a food processor. Just add saltine crackers and pulse to a fine consistency. Trust me, this dish deserves the extra step.
Creole Seasoning: To make Creole seasoning, stir together 1 tablespoon sweet paprika; 1 teaspoon each: ground cumin, dried thyme, garlic powder, coarse salt, 1/2 teaspoon onion powder and 1/4 teaspoon each: ground mace, allspice. Use as directed in recipes. Store remaining spice blend in a cool, dark place, in a sealed food storage bag or other container.
Sources:
TheSpruceeats.com: “How to Tell If It's Oyster Season,” by Peggy Trowbridge, January 24, 2023. The cookbook author and freelance contributor, Trowbridge, challenges the old rule of only consuming oysters during months that have an "r" in their name (such as April not May), traditionally known as months oysters are in season. The Spruce Eats—Oyster Season
“The rule dates back to the days before refrigeration when oysters could spoil quickly. These days, you can enjoy oysters throughout the year, but it is still important to know in which months oysters are in season and where you can get the tastiest oysters that won't leave you feeling ill,” Trowbridge adds.