Dinner Tonight: The Best Oyster Po' Boy Outside Of New Orleans Recipe

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   While that's warming up, whisk together the egg, milk, 1/2 teaspoon salt, 1 teaspoon black pepper in a bowl. In a shallow dish, combine the flour, 1/4 teaspoon salt, and the rest of the black pepper. In a second shallow dish, whisk together the cornmeal, remaining salt, and the cayenne.

3. 3

   Drag each oyster first through the flour, then the milk, and finally in the cornmeal. Place coated oysters on a wire rack and repeat until all are finished.

4. 4

   Pour enough oil to come about 3 inches high in a heavy bottomed pot. Turn the heat to medium-high, and bring the temperature to 375u00b0F. Adjust the temperature to maintain this temperature.

5. 5

   While the oil is warming up, slice the bread in half crosswise, and then horizontally, so you'll have two five-inch sandwich segments. Place the tops back on the bottoms and then stick these in the oven until warm, about 5 minutes. When done, remove and set aside.

6. 6

   Cook the oysters in batches for 45 seconds to 1 minute. Drain on paper towels.

7. 7

   Spread a thin layer of mayonnaise on to the cut sides of the bread, top with lettuce, and then some of the oysters. Serve.

* Per serving · 4 servings · Values may vary.

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