Name: Oyster Po'Boy
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 sandwiches
Ingredients: 1/2 cup mayonnaise; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 2/3 cup yellow cornmeal; 1/2 teaspoon each salt, pepper and cayenne; 2 dozen shucked oysters, drained; Vegetable oil, for deep-frying; 4 (3 to 4-ounce) French bread rolls; 3 cups shredded iceberg lettuce; 2 beefsteak tomatoes, thinly sliced

Directions

Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.
Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.
Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.

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Oyster Po'Boy