OYSTER PO’BOY
4 sandwiches
Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried shrimp, or, as here, deep-fried oysters.
Cook as for Deep-Fried Shellfish I using cornmeal and flour:
- 24 large oysters, shucked
Split lengthwise (but not all the way through):
- Two 15-inch loaves soft-crusted French or Italian bread
Spread the cut sides generously with:
- Mayonnaise, Tartar Sauce, or Rémoulade Sauce
Divide among the bottom sides of the loaves:
- 1 large tomato, thinly sliced
- About 2 cups shredded iceberg lettuce
Top with the oysters, cover with the top halves of the bread, and press together gently. Cut each sandwich loaf in half and serve warm.