1. Mix Old Bay seasoning with cornmeal2. Wisk eggs3. Dip oysters in flour, then egg mixture, then in cornmeal mixture4. Heat oil to 375Ëš5. Fry oysters for 1 to 2 minutes until crispy6. Drain on paper towels and place between bread, top with remoulade, romaine and tomatoes
Chef Jasper’s Notes:New Orleans is known for its great restaurants but a more humble offering is a popular fried oyster Po’Boy. The Po’Boy has become so popular, there’s even a festival each year to celebrate. A dressed Po’Boy has romaine lettuce, tomatoes, pickles and â€¨mayonnaise. Be creative and put some creole mustard on it and pickles if you like. It’s your Po’Boy...Go for it!