Oyster Po'boy

Ingredients

Oil, for deep-frying
Large French loaf, split
1/2 cup homemade or prepared tartar sauce
6 slices tomato
1/2 cup shredded green lettuce
Hot sauce
12 oysters, shucked
4 large shrimp, peeled and deveined
1 cup cornmeal
1 tablespoon Creole spice

Instructions

Heat oil in a deep-fryer or high-sided skillet to 360 degrees F. Brush loaf with tartar sauce, top with tomatoes, lettuce and 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Creole spice. Fry oysters, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters in bread loaf and dig in ...

Yield: 1 serving