Oyster Po’ Boy Sandwich

Ingredients

18 small shucked oysters
1 egg
½ cup milk
1 ½ tsp salt
1 ½ tsp black pepper
½ cup flour
¾ cup yellow cornmeal
1 tsp cayenne
Vegetable oil for frying
Soft french or italian bread (about 10 inches long)
Mayonnaise
1 cup thinly sliced iceberg lettuce

Directions

1. Preheat the oven to 350°F.
2. In a shallow dish, combine the flour, ¼ tsp salt, and ½ tsp black pepper.
3. Whisk together the egg, milk, ½ tsp salt, and 1 tsp black pepper in a bowl.
4. In a third shallow dish, whisk together the cornmeal, remaining salt, and the cayenne.
5. Drag each oyster first through the flour, then the milk, and finally in the cornmeal. Place coated oysters on a wire rack and repeat until all are finished.
6. Pour about 3” of oil into a heavy bottomed pot. Turn the heat to medium-high, and bring the oil temperature to 375°F. Adjust burner as needed to maintain this temperature.
7. While the oil is warming up, slice the bread in half crosswise, and then horizontally, so you’ll have two five-inch sandwich segments. Place the tops back on the bottoms and then stick these in the oven until warm, about 5 minutes. When done, remove and set aside.
8. Cook the oysters in batches for 45 seconds to 1 minute. Drain on paper towels.
9. Spread a thin layer of mayonnaise on to the inside of the bread, top with lettuce, and then some of the oysters. Serve.