Fried Oyster Po’ Boy

Instructions

1. In a large stockpot (or the tallest pot you own), heat a few inches oil over medium-high to a temperature of 375 degrees (use a candy/deep fry thermometer to monitor temperature*). In a medium bowl, combine buttermilk and cayenne pepper. Add oysters and toss to coat; let stand 5 minutes. In a separate medium bowl combine cornmeal, flour and salt.
2. Toss oysters in cornmeal mixture to coat and, working in batches if necessary (don't let pot get too crowded), carefully add to the pot. Cook, stirring occasionally, 2–3 minutes or until crisp and golden-brown. Using a slotted spoon, remove oysters from pot and transfer to a plate lined with paper towels. Season with salt, if desired.
3. Spread Cajun Remoulade (see recipe notes) on the bottom of each roll. Top with oysters, lettuce, tomatoes, red onion and pickle; serve.