Fried Oyster Po'Boys

1. 1

   Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic(R) to oysters, stirring well.

2. 2

   In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic(R).

3. 3

   Heat 2 inches or more of oil in deep-fryer or large saucepan to 375u00b0F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.

4. 4

   Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375u00b0). Drain on paper towels.

5. 5

   Cut open French bread and bake in 350u00b0 oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.

6. 6

   Uou may have to gently press the bottom and top bread together to eat it better.

* Per serving · 4 servings · Values may vary.

No additional tips available.