Oyster Po’ Boy Sandwich
½ cup milk
1 ½ tsp salt
1 ½ tsp black pepper
½ cup flour
¾ cup yellow cornmeal
1 tsp cayenne
18 small shucked oysters
Vegetable oil for frying
Soft french or italian bread (about 10 inches long)
1 cup thinly sliced iceberg lettuce
- Preheat the oven to 350°F.
- In a shallow dish, combine the flour, ¼ tsp salt, and ½ tsp black pepper.
- Whisk together the egg, milk, ½ tsp salt, and 1 tsp black pepper in a bowl.
- In a third shallow dish, whisk together the cornmeal, remaining salt, and the cayenne.
- 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.
- 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.
- 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.
- Cook the oysters in batches for 45 seconds to 1 minute. Drain on paper towels.
- Spread a thin layer of mayonnaise on to the inside of the bread, top with lettuce, and then some of the oysters. Serve.