Oyster Po'boy

1/4 c Reg. or Reduced Cal. Mayo.
2 ts Fresh Lemon Juice
1 ts Lemon Peel; minced
2 Long Fr. Rolls;split horiz. lightly toasted
Vegetable Oil; for frying
1/3 c Yellow Cornmeal
1/4 ts Cayenne Pepper
8 oz Jar Oysters; drained, lg. oysters cut into 1" pieces
1 c Iceberg Lettuce; shredded
Salt and Pepper; to taste

Combine mayo, lemon juice and lemon peel in sm. bowl. Season to taste w/ salt and pepper. (Can be prepared one day ahead. Cover and refrigerate). Pull out some bread from bottom half of each roll to form shallow pocket. Spread mayo. in pockets. Pour oil in med. skillet to depth of 1/4 inch. Heat 5 min. over med. heat. Blend cornmeal and cayenne pepper in sm. bowl; season w/ salt and pepper. Roll oysters in cornmeal mixture to coat. Fry oysters until golden brown, about 2 min. per side. Transfer oysters to paper towels and drain. Arrange oysters in bottom halves of rolls. Top w/ shredded lettuce. Place top of each roll over lettuce and serve. May be doubled.

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