Oyster Po'Boy

• Oil, for deep-frying
• Large French loaf, split
• 1/2 cup homemade or prepared tartar sauce
• 6 slices tomato
• 1/2 cup shredded green lettuce
• Hot sauce
• 12 oysters, shucked
• 4 large shrimp, peeled and deveined
• 1 cup cornmeal
• 1 tablespoon Creole spice

1. Heat oil in a deep-fryer or high-sided skillet to 360 degrees F. Brush loaf with tartar sauce, top with tomatoes, lettuce and 3 dashes of hot sauce.
2. Toss oysters and shrimp in cornmeal seasoned with Creole spice.
3. Fry oysters, in batches, until golden and crispy, turning several times.
4. Remove with a slotted spoon and drain on paper towels.
5. Pile up oysters in bread loaf and dig in.

tartar sauce, tomato, green lettuce, sauce, oysters, shrimp, cornmeal, creole spice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oyster-poboy-recipe.html (may not work)