Oysters Po Boy

• 24 oz oysters (canned or shucked)
• 1 milk
• 1 tbsp water
• 2 large eggs
• 1 tbsp milk
• 1 cup flour
• 1/2 cup cornmeal
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme
• 1 tbsp sea salt
• 1 oil (for deep-frying)
• 6 medium sub buns
• 1 lettuce

1. Drain oysters and cover with milk in a bowl for 30 minutes.
2. Mix the ingredients for the wet dredge in a medium sized bowl.
3. In a resealable bag add all ingredients for the dry dredge.
4. Seal bag and shake well to mix
5. Heat oil in deep fryer to 360 F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat.
6. Next transfer to the bag with the dry dredge, seal and shake to coat.
7. Deep fry for 3 minutes and are golden brown.
8. Transfer to paper towel to remove excess oil.
9. Repeat step till all oysters have been deep fried.
10. To assemble.
11. Cut buns length wise.
12. Add a remoulade sauce to both side of bun.
13. Place a generous amount of fried oysters on bottom half of bun.
14. Add lettuce and tomatoes.
15. Serve immediately while oysters are still hot.

oysters, milk, water, eggs, milk, flour, cornmeal, cayenne pepper, black pepper, paprika, garlic, onion, thyme, salt, oil, buns, lettuce

Taken from cookpad.com/us/recipes/365484-oysters-po-boy (may not work)