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Oyster Po’boy

Yield: 2 Servings, 4 Po'boys
Time: Approximately 25 minutes

Ingredients:
1 cup buttermilk
1/4 cup hot sauce
1 pint shucked oysters
peanut oil, for frying
1/2 cup ap flour
1/2 cup cornmeal
4 brioche slider rolls
1/2 cup mayo
head of iceberg lettuce, washed, cored, and shredded
1 ripe plum totato, thinly sliced
thinly sliced dill pickles

Preparation:

In a medium mixing bowl, whisk buttermilk and hot sauce. Add oysters, refrigerate. Heat the oil in a pot. Set a cooling rack over a sheet tray. Whisk flour and corn meal together in a medium mixing bowl, season with pepper. Dredge a few oysters at a time in the flour mixture then add them to the hot oil. Cook until crisp on all sides, about 3 minutes each. Transfer to cooling rack with slotted spoon. Season with salt and repeat process for remaining oysters. Toast bread, dress with mayo, lettuce, tomatoes, pickles, and fried oysters. Serve hot with cold root beer.

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