Fried Oyster Po'Boys

• 6 dozen medium to large shucked oysters, in their liquor (about 3 pounds)
• 3 tablespoons chef paul prudhomme's seafood magic spices
• 1 cup all-purpose flour
• 1 cup cornflour
• 1 cup cornmeal
• vegetable oil, for deep-frying
• your favorite tartar sauce

1. Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic(R) to oysters, stirring well.
2. In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic(R).
3. Heat 2 inches or more of oil in deep-fryer or large saucepan to 375u0b0F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.
4. Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375u0b0). Drain on paper towels.
5. Cut open French bread and bake in 350u0b0 oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.
6. Uou may have to gently press the bottom and top bread together to eat it better.

oysters, chef paul, flour, cornflour, cornmeal, vegetable oil, your favorite tartar sauce

Taken from www.food.com/recipe/fried-oyster-poboys-145139 (may not work)