Fried Oyster Po' Boy

By Diana Rattray

southernfood.about.com

Oyster Po' Boy

D. Rattray

This oyster po' boy would also be delicious with Come Back Sauce instead of mayonnaise.

Ingredients:

• 1 quart oysters
• 3 large eggs
• 3 cups cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon Cajun Seasoning
• 1 teaspoon black pepper
• 4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
• 2 medium tomatoes
• shredded lettuce
• mayonnaise or Come Back Sauce
• dill pickle slices
• salt and pepper

Preparation:

In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.

In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.

Fry the oysters in batches for about 3 minutes, or until golden brown.

Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!