Fried Buffalo Oyster Po'Boys

Ingredients

• 2 pints fresh Select oysters, drained
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground red pepper
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Vegetable oil
• 4 French bread rolls
• 1/4 cup mayonnaise
• 1 cup shredded iceberg lettuce

Preparation

1. Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
2. Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.
3. Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.
4. Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.
5. Split rolls. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls. Place 1/4 cup lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.