Fried Oyster Po'Boys - cooking recipe

Ingredients

6 dozen medium to large shucked oysters, in their liquor (about 3 pounds)
3 tablespoons chef paul prudhomme's seafood magic spices
1 cup all-purpose flour
1 cup cornflour
1 cup cornmeal
vegetable oil, for deep-frying
your favorite tartar sauce

Preparation

Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic(R) to oysters, stirring well.
In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic(R).
Heat 2 inches or more of oil in deep-fryer or large saucepan to 375\u00b0F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.
Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375\u00b0). Drain on paper towels.
Cut open French bread and bake in 350\u00b0 oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.
Uou may have to gently press the bottom and top bread together to eat it better.