The Ospidillo Cafe Oyster Po' Boy Sandwich

I had my first Oyster Po' Boy at a little tavern on Dauphin Island, Alabama, and I swore that I would not rest until I could make a sandwich which could equal that one. And, now, at long last, I can rest. There's nothing fancy or difficult about this sandwich and it's a huge reward to sit down and eat one along with some good home-made french fries and an ice cold beer. If you're looking for something different, but not too weird, this might just be what you had in mind. Great flavor and a real crowd pleaser on Super Bowl Sunday.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  pint  oyster (large, extra selects)
• 1⁄2 teaspoon sea salt
• 1  cup flour
• 2  large eggs, beaten
• 2  tablespoons soda water
• 1  cup  Italian seasoned breadcrumbs
• 1  cup Crisco shortening, butter-flavored
• 1⁄2 cup  tartar sauce
• 4  buns, hoagy-type
• 8  medium romaine lettuce leaves, from the heart of the lettuce
• 1  large tomatoes, homegrown (Beefsteak variety is best)

Directions

1. Drain the oysters and dry them with paper towels. Salt them lightly and dust them in the flour. Lay them out on a platter or baking sheet and allow them to sit for about 10 minutes.
2. Melt the Crisco in a large skillet over medium-high heat.
3. Mix the soda water and the beaten eggs together with a fork and then begin dipping the oysters, first in the egg blend and then roll them in the bread crumbs. Don't crowd the frying oysters in the skillet and allow them to fry for about one minute per side. Remove the cooked oysters to a plate covered with paper towels to collect any excess oil. When they are all fried, cover them with aluminum foil so they'll stay warm.
4. Pour off the oil from the skillet but do not wipe it out. Grill the opened buns in the skillet, two at a time, until the insides have grilled to a light golden brown.
5. Slice the tomato thin and remove any heavy stems from the lettuce.
6. Lay out the grilled buns and layer on oysters, tomato, and lettuce. Generously spread tartar sauce on the inside (grilled side) of the top of each bun. Cut each sandwich on the diagonal and serve with hot french fries and catsup as a side dish.