Oyster Po’ Boys
Featuring: Po Boy Rolls
Ready in: 40 minutes
6 CBC Po Boy Rolls
24 to 28 medium oysters (about 1 pound)
2 eggs, beaten
26 to 28 (2-inch-square) saltine crackers, crushed
1/2 cup mayonnaise
2 tablespoons finely chopped gherkins
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder
Louisiana hot sauce, to taste
Shredded romaine lettuce
Drain oysters. Dip oysters, one at a time, into eggs, then into cracker crumbs, lightly pressing crumbs to oysters. Arrange oysters on a plate. Set aside.
Combine mayonnaise, gherkins, mustard, garlic powder and hot sauce. Set aside.
Heat oil in deep fryer to 375°F. Fry oysters in batches 1 to 2 minutes until golden brown. Drain on paper towels.
Spread mayonnaise mixture onto rolls. Arrange lettuce and tomato slices on roll bottoms. Top with oysters. Serve immediately.
Oysters may be fried in a large, deep skillet in 1 inch of hot (375°F) oil.