Oyster Po'boy

Submitted by gailanng

"A New Orleans favorite."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 4

ingredients

• canola oil or light vegetable oil, for frying
• 2 tablespoons kosher salt, plus more to taste
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 1⁄2 teaspoons onion powder
• 3⁄4 teaspoon dried thyme
• 3⁄4 teaspoon dried rosemary
• 3⁄4 teaspoon dried oregano
• 3⁄4 teaspoon cayenne pepper
• 3⁄4 teaspoon dried chipotle powder
• 40 large oysters, shucked
• 2 cups yellow cornmeal
• salt, if needed
• 4 (8 inch) French baguettes
• mayonnaise, shredded iceberg lettuce, tomato slices and dill pickle chips for serving

directions

1. Pour oil to a depth of 2 inches in a 6 qt Dutch oven (cast iron works great) and heat over medium-high heat until a deep-fry thermometer reads 350 degrees.
2. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chile powder in a bowl; add oysters and toss until oysters are evenly coated; dust off excess cornmeal.
3. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes.
4. Transfer to paper towels to drain, and sprinkle with salt, if desired. Spread insides of rolls with mayonnaise; top with lettuce, tomato, and pickles.