Fried Oyster Po' Boys
From: Southern Living

1 (1-pound) French bread loaf
1/4 cup butter or margarine, softened
2 (12-ounce) containers Standard oysters, drained
1 cup cornmeal mix
Vegetable oil
1/3 cup mayonnaise
2 1/2 TBS sweet pickle relish
1 TBS lemon juice
1/8 tsp hot sauce
1 cup shredded lettuce
1 large tomato, thinly sliced

SLICE off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet.

BROIL 6 inches from heat (with electric oven door partially open) 2 to 3 minutes or until lightly browned; set aside.

DREDGE oysters in cornmeal mix. Fry oysters in batches in deep hot oil (375°) until oysters float to the top and are golden brown. Drain well on paper towels; keep warm.

STIR together mayonnaise and next 3 ingredients. Stir in lettuce. Spread mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf.

Yield: 4 to 6 servings.

Pam