Fried Oyster Po' Boys

Ingredients

• 1 (1-pound) loaf unsliced French bread
• 1/4 cup butter or margarine, melted
• 2 (12-ounce) containers Standard oysters, drained
• 1 1/3 cups cornmeal mix
• 6 cups vegetable oil
• 1/3 cup mayonnaise
• 2 1/2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• 1/8 teaspoon hot sauce
• 1 cup shredded lettuce
• 1 large tomato, thinly sliced

Preparation

1. Slice off top third of loaf; hollow out bottom section, reserving crumbs for another use. Spread inside surfaces of bread with butter. Place bread on a baking sheet, and bake at 400° for 8 minutes. Set aside.
2. Dredge oysters in cornmeal mix. Fry oysters, in batches, in deep hot oil (375°) 2 minutes or until oysters float to the top and are golden. Drain oysters well on paper towels; keep warm.
3. Combine mayonnaise and next 3 ingredients; stir well. Stir in lettuce. Spread lettuce mixture in hollowed bread. Top with tomato slices, oysters, and top of loaf. Cut loaf into 4 portions.