Oyster Loaf on Toast
8 slices thick-cut white bread
2 tablespoons unsalted butter, at room temperature
Vegetable oil, for frying
Rouses Fry Mix
3 dozen large oysters, shucked, not rinsed
Shredded lettuce, for serving
Sliced tomato, for serving
Sliced dill pickles, for serving
Lemon wedges, for serving
Preheat the broiler. Lightly butter the bread on both sides and set aside.
Line a baking sheet with paper towels. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, add enough oil to reach 4 inches up the sides of the pot.
Pour Rouses Fry Mix into a shallow bowl. Working in batches, dredge the oysters in the seasoned mix, pressing it onto the oysters to cover them completely, then shake gently to remove any excess. When the oil temperature reaches 370°F, add the oysters in batches and cook, stirring occasionally with a slotted metal spoon, until oysters are golden brown, about 2 minutes. Transfer the oysters to the paper towels on the baking sheet as they are finished cooking, and continue cooking the remaining oysters.
While the last few batches of oysters are frying, broil the bread, turning once, until golden on both sides, 30 seconds to 1 minute per side.
Spread 4 of the toast slices with a tablespoon of the mayonnaise. Top with warm fried oysters and dress with lettuce, tomatoes, pickles and hot sauce. Serve with lemon quarters.