Buffalo Oyster Po' Boy

Serves 4

1 pt. shucked oyster
1/4 cup flour
1/4 cup corn meal
1 Tbsp. Blackening spices of your choice
vegetable oil for frying
1/4 cup mayonnaise
1 chipotle pepper, minced
1/4 cup butter
1/4 cup Tabasco sauce
1/2 cup shredded lettuce
4 6" Hoagie buns, sliced

Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding
salt and pepper to taste. Dredge the oysters in the flour mixture to coat
well. Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan
over medium high heat until it reaches 375 F. Fry the oysters until golden
brown, remove and drain on paper towels. Mix the mayonnaise and chipotle pepper
until well combined. Heat the butter and Tabasco sauce until butter is
melted and well combined with the hot sauce.
Spread some mayonnaise mixture on both halves of the buns and spread some
lettuce on the bottom half of the buns. Pour the hot sauce mixture into a
bowl large enough to hold the oysters and add the oysters, tossing them to
coat with the sauce.
Divide the oysters equally amongst the buns and serve hot.

Sandy U.

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