Fried Oyster Po'boys

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 dozen medium to large shucked oysters, in their liquor (about 3 pounds)
• 3 tablespoons chef paul prudhomme's seafood magic spices
• 1 cup all-purpose flour
• 1 cup cornflour
• 1 cup cornmeal
• vegetable oil, for deep-frying
• your favorite tartar sauce

Recipe

• 1 place oysters and oyster liquor in large bowl. add 2 tablespoons of the seafood magic® to oysters, stirring well.
• 2 in medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon seafood magic®.
• 3 heat 2 inches or more of oil in deep-fryer or large saucepan to 375°f 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 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 375°). drain on paper towels.
• 5 cut open french bread and bake in 350° 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 uou may have to gently press the bottom and top bread together to eat it better.