Oyster Po'boy

1/2 c Mayonnaise
1 ts Grated lemon zest
1 tb Fresh lemon juice
2/3 c Yellow cornmeal
1/2 ts Each salt, pepper and cayenne pepper
2 Shucked oysters, drained
Vegetable oil, for deep frying
4 (3 to 4-oz) french bread rolls
3 c Shredded iceberg lettuce
2 Beefsteak tomatoes, thinly sliced

Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.

Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.

Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.

Yield: 4 sandwiches

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