Slice off the top half of the bread. Make a vertical cut about two inches deep around the top of the lower half of the loaf, about a half-inch from the sides. Push the part of the bread inside the cut down to make a pocket in the center.
In a saucepan, heat 1 Tbs. butter with the garlic and parsley. Cook until fragrant, then add the lemon juice and remove from the heat. Stir this into the remainder of the softened butter.
Coat the inside of the loaf and the top half of the loaf with the garlic butter. Toast the bread in a preheated 300-degree oven until the inside of the bread just starts to turn brown.
Pour peanut oil into a heavy pot or skillet, preferably cast iron. The oil should be an inch deep. Heat over medium-high heat to 375 degrees
Combine the corn flour, corn meal, Creole seasoning and salt in a large bowl and mix with a fork. Coat six oysters at a time by putting them, good and wet, into the bowl and tossing them in the mix.
Fry the oysters, a dozen at a time, until golden brown and crisp. Drain on paper towels. Load them into the pocket of the toasted loaf. When all the oysters are inside, place the top of the loaf over the oysters, and serve with lemon wedges, hot sauce, and French fries.
