Fried Oyster Po' Boys

• 1 cup mayonnaise
• 1/4 cup minced sweet pickle
• 1 hard-boiled large egg, forced through a coarse sieve
• 2 tablespoons minced shallot
• 2 tablespoons drained bottled capers
• 1/2 teaspoon crumbled dried tarragon
• 2 tablespoons Creole or Dijon mustard
• 2 tablespoons minced fresh parsley leaves
• 1 teaspoon fresh lemon juice
• 24 shucked oysters, drained
• yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
• vegetable oil for deep-frying
• 2 loaves soft-crusted French bread
• sliced tomatoes
• shredded iceberg lettuce

1. In a small bowl stir together sauce ingredients.
2. In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess.
3. In a heavy kettle heat 1 1/2 inches of oil to 375F.
4. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes.
5. Transfer oysters with a slotted spoon to paper towels to drain.
6. Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce.
7. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

mayonnaise, sweet pickle, egg, shallot, capers, tarragon, mustard, parsley, lemon juice, oysters, yellow cornmeal, vegetable oil, loaves, tomatoes

Taken from www.epicurious.com/recipes/food/views/fried-oyster-po-boys-10761 (may not work)