Fried Oyster Po'Boys
A deep-fried oyster version of New Orleans' own po'boy sandwich.
1 (1-pound) French bread loaf
1/4 cup butter or margarine, softened
2 (12-ounce) containers standard oysters, drained and rinsed
1 cup cornmeal mix
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
1 large tomato, thinly sliced
- 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.
- Broil 6 inches from heat (with electric oven door partially open) 2 to 3 minutes or until lightly browned; set aside.
- 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.
- Stir together mayonnaise and next 3 ingredients. Stir in lettuce; season with salt and pepper to taste. Spread mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf. Slice and serve immediately.
Makes 4 to 6 servings.