Fried Oyster Po'Boy
For the Coleslaw:
- 1/3 cup mayonnaise
- 1 tablespoon distilled white vinegar
- 2 tablespoons fresh lemon juice
- 6 cups bagged carrot and cabbage mixture
For the Oysters:
- 36 large oysters
- 3/4 cup yellow cornmeal
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon sea salt plus more for sprinkling
- 1 teaspoon garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dried mustard
- 2 Eggs beaten
- vegetable oil for frying
- 6 French bread or sandwich rolls
- Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate.
- Line a plate with paper towels, rinse the oysters, and let them drain on the lined plate.
- Mix the cornmeal, flour, salt, garlic, oregano, basil, paprika, thyme, onion, white pepper, and dried mustard in a large bowl. Whisk the eggs in a medium bowl. Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.
- Line another plate with paper towels and set aside. Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown. Remove the oysters to the lined plate. While still hot, sprinkle them with salt.
- Slice open the rolls and lightly toast them. Place desired amount of oysters on the sandwich and top with coleslaw. Serve immeditely.
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