Oyster Po’ Boy Sandwiches

Shuck oysters (at least a half dozen per sandwich)

Save or reduce oyster liquor for flavour. I render it down with butter to a brown sauce consistency and pour it on sandwich contents.

Fill a pot with a couple of inches of vegetable oil

Dredge oysters in corn meal, seasoned to taste with garlic powder or garlic salt.

Put just a few (a half dozen or so) at a time into hot oil. They will float to the surface when they are done. Too many at a time cools the oil too much

Spoon them out with a slotted spoon and set on paper towel to drain.

Split a loaf of French bread lengthwise and cut into sandwich size lengths.

Spread bread with butter, mayonnaise or tartar sauce.

Season with salt, pepper and Cajun seasoning if you have it.

Shred lettuce and put a bed of it on bread.

Add fried oysters.

Add a few dabs of Tabasco sauce to taste for heat and to emphasize flavour.

Serve with your choice of pickles and hot sauce.