Serves: 5
Total Calories: 31
Dip drained oysters in seasoned corn flour and fry quickly in very hot oil; drain on paper towels. Heat French bread in oven just enough to get hot—do not toast. Split and spread with mayonnaise. Cover with hot oysters, tomatoes, lettuce, and a few pickles. Put top half on and mash it down with your palm; cut in 6-inch slices. Offer ketchup, cocktail sauce, and tabasco.
Editor's Extra:
This works just as well with shrimp, crawfish, catfish, softshell crab . . . whatever you want.
This Dressed Oyster Po-Boys recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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