Oyster Po'boy

• canola oil or light vegetable oil, for frying
• 2 tablespoons kosher salt, plus more to taste
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 12 teaspoons onion powder
• 34 teaspoon dried thyme
• 34 teaspoon dried rosemary
• 34 teaspoon dried oregano
• 34 teaspoon cayenne pepper
• 34 teaspoon dried chipotle powder
• 40 large oysters, shucked
• 2 cups yellow cornmeal
• salt, if needed
• 4 (8 inch) French baguettes
• mayonnaise, shredded iceberg lettuce, tomato slices and dill pickle chips for serving

1. Pour oil to a depth of 2 inches in a 6 qt Dutch oven (cast iron works great) and heat over medium-high heat until a deep-fry thermometer reads 350 degrees.
2. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chile powder in a bowl; add oysters and toss until oysters are evenly coated; dust off excess cornmeal.
3. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes.
4. Transfer to paper towels to drain, and sprinkle with salt, if desired.
5. Spread insides of rolls with mayonnaise; top with lettuce, tomato, and pickles.

canola oil, kosher salt, ground black pepper, paprika, garlic, onion powder, thyme, rosemary, oregano, cayenne pepper, chipotle powder, oysters, yellow cornmeal, salt, mayonnaise

Taken from www.food.com/recipe/oyster-poboy-485828 (may not work)