Ingredients:

2 gallons peanut oil 

1 cup coarse-ground cornmeal

1 cup all-purpose flour

1 1⁄2 tablespoons sweet paprika 

1 3⁄4 teaspoon kosher salt, plus

1⁄2 teaspoon

2⁄3 cup hot sauce 1 large egg

1 1⁄2 pounds shucked oysters 

1⁄3 cup mayonnaise

3 tablespoons grainy mustard

1 tablespoon fresh lemon juice

4 (8-inch) pieces baguette 

4 lettuce leaves

4 thin slices red onion

8 (1⁄4-inch-thick) tomato slices

 

Preparation and Cooking:

• Pour oil into a deep fryer; heat to 375 degrees. Combine cornmeal, flour, paprika and salt in a shallow dish. Combine hot sauce and egg in a large bowl, stirring well with a whisk. Add oysters to hot sauce mixture; dredge in corn- meal mixture. Fry oysters at 375 degrees for 11⁄2 minutes or until done, turning once. Remove oysters.

 

• For sandwich, combine remaining 1⁄2 teaspoon salt, mayonnaise, mustard and juice, stirring well. Spread 1 tablespoon mayonnaise mixture over cut sides of bread slices. Place 1 lettuce leaf on the bottom half of each bread slice; top with 1 red onion slice and 2 tomato slices. Season tomatoes with salt and pepper, if desired. Divide oysters evenly among sandwiches; place top halves of bread slices on each. Cut sandwiches in half. Serve immediately.

 

Serves 8 people.