Fried Oyster Po'boys

Another great po'boy. My husband loves this one! Try and find a thick crusty French bread to make it more like the real ones we have in Louisiana. If you don't want to make po boys, just enjoy them fried.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.