Oyster Po'boys

SERVES: 4

COOK TIME: 15 Min

This New Orleans classic sandwich gets its big taste from remoulade sauce -- a sharp-flavored French sauce made with mayonnaise, mustard, capers, pickles, and spices. Find it in the condiments aisle of your supermarket.

What You'll Need

8 slices bacon
Vegetable oil
1 (7-ounce) package cornmeal mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) container fresh Select oysters, drained (See Note)
2 large eggs, lightly beaten
1 tomato, seeded and chopped
1 1/2 cup remoulade sauce
4 (6-inch) French bread rolls, split horizontally and toasted
Lettuce leaves

What to Do

Place bacon on a microwave-safe rack in a 7- x 11-inch baking dish; cover with paper towels. Microwave at HIGH setting 8 to 10 minutes, or until bacon is crisp; drain.
In a Dutch oven, pour oil to depth of 2 inches ; using a cooking thermometer to check, heat oil to 375 degrees F.
In a medium bowl, combine cornmeal mix, salt, and pepper . Dip oysters in egg, then dredge in cornmeal mixture. Fry oysters in batches, 1-12/ to 2 minutes or until golden, turning once. Drain well on paper towels.
Combine tomato and remoulade sauce; spread on cut surfaces of rolls. Arrange lettuce, bacon, and oysters on bottom halves of rolls; cover with tops. Serve immediately.

Notes

We prepared the bacon in a 700-watt microwave oven. Cooking times may vary if your wattage is different.
You can substitute 1 pound medium-sized fresh shrimp, peeled, for oysters, if you prefer.