Oyster Po' Boys

OYSTER PO' BOYS

A Po' Boy is a traditional sandwich served in Louisiana. And this recipe for Oyster Po' Boys is so delicious and so simple, you can prepare it any night of the week.

Serves 4

½	cup prepared mayonnaise
2	tablespoons sweet pickles, chopped
1	tablespoon tomato paste
1	tablespoon freshly squeezed lemon juice
¼	teaspoon Cayenne pepper
	Kosher salt and freshly ground black pepper
	Peanut oil, for frying
1	cup cracker crumbs (such as Ritz or saltine), finely ground
2	cups shucked oysters, drained
1	large egg, lightly beaten
4	soft sandwich rolls, lightly toasted
1	cup Romaine lettuce, shredded

In a mixing bowl, combine the mayonnaise, sweet pickles, tomato paste, and lemon juice. Stir in ⅛ teaspoon Cayenne pepper, and season to taste with salt and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use.

In a large stockpot, heat 2 to 3 inches of peanut oil until it registers 375ºF on a deep-frying thermometer. Meanwhile, combine the cracker crumbs with the remaining ⅛ teaspoon Cayenne pepper in a large food-safe plastic bag. Season with salt and black pepper.

Working in small batches, dip some of the drained oysters in the lightly beaten egg. Remove the oysters from the egg, allowing any excess liquid to drip off. Then, toss the oysters in the cracker crumb mixture, covering the oysters in a light coating of the crumbs. Lightly shake off any excess cracker crumbs and carefully place the oysters into the preheated peanut oil. Fry the oysters until golden brown and cooked through, 60 to 90 seconds. With a slotted spoon, remove the oysters from the oil and drain on a paper towel-lined baking sheet. Sprinkle with additional salt, and set aside as you fry any remaining batches of oysters.

To assemble your sandwiches, smear some of the reserved mayonnaise mixture on each toasted bun. Then, fill each sandwich with some shredded Romaine and the fried oysters.