Oyster Po' Boy

• 1 pint shucked oysters, drained
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp Cajun seasoning
• Vegetable oil for frying
• 4 (6-inch) pieces of French baguette, sliced lengthwise
• 1/2 cup remoulade or spicy mayo
• 1 cup shredded lettuce
• 2 tomatoes, sliced

Instructions

1. 1

   Heat 1-2 inches of oil in a deep fryer or heavy pot to 375°F (190°C).

2. 2

   In a bowl, combine the cornmeal, flour, and Cajun seasoning.

3. 3

   Dredge damp oysters in the cornmeal mixture, pressing gently to adhere.

4. 4

   Fry oysters in small batches for 2-3 minutes, until golden, crispy, and floating. Drain on paper towels.

5. 5

   Spread remoulade sauce generously on the baguette slices.

6. 6

   Assemble the sandwiches with shredded lettuce, tomato slices, and the hot fried oysters.

7. 7

   Serve immediately with hot sauce on the side if desired.