Oyster Po' Boy with Jalapeno Relish

• Peanut oil, for frying
• 2 jalapenos, minced
• 2 plum tomatoes, seeded and minced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 lemon, zested, plus 1/2 lemon, juiced
• 1 lime, zested, plus 1/2 lime, juiced
• 1 cup mayonnaise
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne
• Kosher salt and freshly ground black pepper
• 20 oysters, shucked
• 3 eggs, beaten
• 1 cup panko bread crumbs
• 1/2 lemon, juiced
• Mayonnaise
• Arugula
• 4 to 5 French rolls, split

1. Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
2. Relish:
3. Mix all ingredients in a bowl and set aside.
4. Oysters:
5. Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl.
6. Add the eggs to another bowl and the bread crumbs to a third bowl.
7. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs.
8. Arrange the breaded oysters on a platter lined with parchment.
9. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
10. To assemble sandwiches:
11. Spread mayonnaise and relish on the bottoms of the rolls.
12. Add 4 to 5 oysters to each roll and top with a few leaves of arugula.
13. Cover with the roll tops and serve.

peanut oil, jalapenos, tomatoes, shallots, garlic, lemon, lime, mayonnaise, kosher salt, flour, paprika, cayenne, kosher salt, oysters, eggs, bread crumbs, lemon, mayonnaise, arugula

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/oyster-po-boy-with-jalapeno-relish-recipe.html (may not work)