Fried Oyster Po' Boys

Yield: 4 sandwiches

Ingredients

Tartar Sauce

• 1 cup mayonnaise
• 1/4 cup minced sweet pickle
• 1 large hard-boiled, forced through a coarse sieve
• 2 tablespoons minced shallot
• 2 tablespoons drained bottled capers
• 1/2 teaspoon crumbled dried tarragon
• 2 tablespoons Creole or Dijon mustard
• 2 tablespoons minced fresh parsley leaves
• 1 teaspoon fresh lemon juice

Po' Boys

• 24 shucked oysters, drained
• Yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
• Vegetable oil for deep-frying
• 2 loaves soft-crust French bread
• Sliced tomatoes
• Shredded iceberg lettuce

Instructions

Tartar Sauce

1. In a small bowl stir together sauce ingredients.

Po' Boys

1. In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess.
2. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees F on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes.
3. Transfer oysters with a slotted spoon to paper towels to drain.
4. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce.
5. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Attribution

Photo credit: jendubin on Foter.com CC BY-NC-ND