Fried Oyster Po' BoysTartar Sauce 1 cup mayonnaise 1/4 cup minced sweet pickle 1 large hard-boiled, forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1/2 teaspoon crumbled dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons minced fresh parsley leaves 1 teaspoon fresh lemon juice Po' Boys 24 shucked oysters, drained Yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating Vegetable oil for deep-frying 2 loaves soft-crust French bread Sliced tomatoes Shredded iceberg lettuce Tartar Sauce: In a small bowl stir together sauce ingredients. Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently. Makes 4 sandwiches. |