GULF COAST OYSTER PO' BOYS

Gulf Coast Oyster Po' Boys image

Yield serves 4 to 6

Number Of Ingredients 13

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1/3 cup mayonnaise (page 282)
2 teaspoons hot sauce
Juice of 1/2 lemon
Coarse salt and freshly ground black pepper
6 cups peanut oil, for frying
1 large egg
1/4 cup milk
1 1/2 cups white or yellow cornmeal
2 pints shucked oysters, drained (about 60 small oysters)
1 baguette, halved horizontally
2 tablespoons Creole mustard
1 head romaine lettuce, shredded
1 large, ripe tomato, cored and sliced

Steps:

Line a plate with paper towels and set by the cooktop.
In a small bowl, combine the mayonnaise, hot sauce, and lemon juice. Season with salt and pepper and set aside. Heat the oil in a deep, heavy-bottomed pot over high heat until it reaches 375°F on a deep-fat thermometer.
Meanwhile, combine the egg, milk, and 1 teaspoon of salt in a bowl. Combine the cornmeal, 1 1/2 teaspoons of salt, and pepper to taste in a second bowl.
Working in batches, and being sure to return the oil to 375°F for each batch, add the oysters to the egg mixture, remove with a slotted spoon, letting any excess drip off, and transfer to the cornmeal mixture, tossing to coat well. Carefully transfer the oysters to the oil and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Using a slotted spoon, transfer to the prepared plate to drain. Season with salt and pepper.
To serve, spread the cut sides of the baguette with the seasoned mayonnaise and Creole mustard. Arrange the fried oysters, lettuce, and tomato on the bottom half of the bread and cover with the top half. Using a serrated knife, slice the sandwich into 4 to 6 portions and serve immediately.