A tasty fried oyster version of New Orleans's famous po-boy sandwich.

Fried Oyster Po'Boys

1 (1-pound) French bread loaf
1/4 cup butter or margarine, softened
2 (12-ounce) containers standard oysters, drained
1 cup cornmeal mix
Vegetable oil
1/3 cup mayonnaise or salad dressing
2 1/2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/4 teaspoon red pepper hot sauce
1 1/2 cups shredded lettuce

Salt and freshly ground pepper (optional)
1 large tomato, thinly sliced

1. Slice off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet.
2. Broil 6 inches from heat (with electric oven door partially open) 2 to 3 minutes or until lightly browned; set aside.
3. Dredge oysters in cornmeal mix. Fry oysters in batches in deep hot oil (375°F / 190°C) until oysters float to the top and are golden brown. Drain well on paper towels; keep warm.
4. Stir together mayonnaise and next 3 ingredients. Stir in lettuce; season with salt and pepper to taste, if desired. Spread mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf.

Makes 4 to 6 servings.