Fried Buffalo Oyster Po'Boys

• 2 pints fresh Select oysters, drained
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground red pepper
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Vegetable oil
• 4 French bread rolls
• 1/4 cup mayonnaise
• 1 cup shredded iceberg lettuce

1. Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
2. Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.
3. Pour oil to a depth of 1 inch in a Dutch oven; heat to 370u0b0.
4. Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.
5. Split rolls. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls. Place 1/4 cup lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.

oysters, buttermilk, flour, yellow cornmeal, paprika, garlic, oregano, ground red pepper, dried mustard, salt, ground black pepper, vegetable oil, bread rolls, mayonnaise, shredded iceberg lettuce

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