OYSTER PO’ BOY

Servings: 4 Start to finish: 45 minutes

3 cups cornmeal

¼ cup all-purpose flour

1 ½ teaspoons kosher salt, plus more as needed

1 teaspoon Creole seasoning 1 teaspoon ground black pepper, plus more as needed

1 quart shucked oysters, well-drained

Vegetable oil, as needed for frying

1 lemon, thinly sliced, seeds removed

½ cup NOLA Remoulade Sauce (recipe follows)

4 French bread rolls, about 6 inches each, split

2 medium tomatoes, sliced 1 head lettuce, shredded Salt and pepper as needed

In a medium bowl, combine the cornmeal, flour, salt, Creole seasoning, and pepper. Add the oysters and toss until well-coated. Fill a heavy-bottomed saucepan with about 2 inches of oil. Over medium heat, bring the oil to about 350 F. Working in batches, fry the oysters until they are golden brown all over, about 3 minutes. Use a slotted spoon to transfer the cooked oysters to a paper-towel-lined tray. Carefully lower the lemon slices into the hot oil and fry until the white pith begins to brown, 2 to 3 minutes. Transfer to the towel-lined tray. Spread about 2 tablespoons of NOLA sauce on one half of each roll. Evenly distribute the fried oysters, lemon, tomatoes, and lettuce between the rolls and sprinkle with salt and pepper before serving.