Oyster Po'Boy

Name: Oyster Po'Boy
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

10 ingredients

10 steps

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

1

Combine mayonnaise, zest and juice.
2

Cover and chill.
3

In a shallow bowl season cornmeal with salt, pepper and cayenne.
4

Pat oysters dry and roll in cornmeal until completely coated.
5

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.
6

Remove with a slotted spoon to paper towels to drain.
7

Repeat with remaining oysters.
8

Split rolls lengthwise and pull out inner bread to form a pocket for oysters.
9

Spread with mayonnaise mixture.
10

Place the fried oysters in the bread and top with lettuce and tomatoes.