Oyster Po' Boy

Instructions

1. Prepare the oysters
   Drain the oysters in a colander and gently rinse with cold water. Place them in a bowl and cover with buttermilk. Let soak for 15 minutes while you prepare the other ingredients.
2. Make the breading mixture
   In a large shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper. Mix thoroughly until all spices are evenly distributed throughout the dry ingredients.
3. Heat the oil
   Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high heat until oil reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
4. Fry the oysters
   Working in batches of 8-10, remove oysters from buttermilk and let excess drip off. Dredge thoroughly in the breading mixture, shaking off excess. Carefully drop into hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature between batches.
5. Prepare the bread
   While the last batch of oysters is frying, lightly toast the split French bread rolls. This can be done in a 350°F oven for 3-5 minutes or in a toaster oven until just warm and slightly crispy on the cut sides.
6. Assemble the po' boys
   Spread a generous amount of remoulade sauce on both the top and bottom halves of each roll. On the bottom half, layer shredded lettuce, tomato slices, and pickle slices.
7. Add the oysters and serve
   Arrange 8-10 hot fried oysters on each sandwich over the vegetables. Add a few dashes of hot sauce if desired, then close with the top portion of bread. Cut each sandwich in half diagonally and serve immediately while oysters are still hot and crispy.