GULF COAST OYSTER PO’ BOYS

Makes 4 servings

The myth about buying oysters only in the months with an “R” is just that, a myth. However, it is best to buy oysters during the fall and winter when they are at their best. Oysters spawn during the summer months and become soft and fatty. Shuck ’em if you wish, but you can generally find pints of shucked oysters in better grocery stores and markets.

Peanut oil is a great oil for frying, because it has a pleasant flavor, does not take on tastes from foods as readily as other oils, and has a smoke point of about 450°F—this means it takes very high temperatures to cause it to burn. Asian peanut oil, however, is completely different. It has the fragrance of freshly roasted peanuts and is not good for frying.

½ cup mayonnaise

2 teaspoons hot sauce

Juice of ½ lemon

Coarse salt and freshly ground black pepper

6 cups peanut oil for frying

1 large egg, lightly beaten

¼ cup milk

1 plus 1½ teaspoons salt

1½ cups yellow cornmeal

2 cups shucked oysters, about 3 dozen, drained

1 loaf soft-crusted bread, about 14 inches long, cut in half horizontally

3 cups shredded iceberg lettuce

1 large ripe tomato, sliced

• In a small bowl combine the mayonnaise, hot sauce, and lemon juice. Season with the salt and pepper to taste. Heat the oil in a deep, heavy pot over high heat until it registers 375°F.

• Meanwhile, combine the egg, milk, and 1 teaspoon salt in a bowl. Combine the cornmeal, the remaining 1½ teaspoons salt, and pepper to taste in a sealable, plastic bag.

• Working in batches, add the oysters to the egg mixture. Then lift out the oysters, letting the excess egg mixture drip off. Put the oysters in the cornmeal mixture, shaking to coat well.

• Carefully put the oysters in the oil and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain. Taste and adjust for seasoning with salt and pepper. Repeat the process, returning oil to 375°F for each batch.

• Spread the mayonnaise on both pieces of bread. Sandwich the oysters, lettuce, and tomato slices between the bread. Cut into four pieces and serve immediately.