Even a poor boy feels like a king when eating one of these sandwiches, say our New Orleans friends. Bacon makes a nice addition to this version, or you can substitute fried catfish, Louisiana andouille sausages, fried eggs, chicken salad, or even pot-roasted beef and gravy for the oysters.
Pour into a deep fryer or deep, heavy pot and heat to 375┬░F:
Vegetable oil (1 1/2 inches deep)
Meanwhile, combine:
1/2 cup yellow cornmeal
1 teaspoon salt
1 teaspoon ground black pepper
Dredge in this mixture:
24 oysters, shucked
Shake gently to remove the excess cornmeal, then deep-fry in batches of 6, turning occasionally, until golden brown and just cooked through, 1 to 2 minutes. Remove with a slotted spoon to paper towels to drain. Halve crosswise, then lengthwise:
2 15-inch loaves soft-crusted French bread
Spread the cut sides of each piece of bread generously with:
Tartar Sauce or Cocktail Sauce
Divide among the bottom halves of the bread:
1 large tomato, sliced 1/4 inch thick
About 1 cup shredded iceberg lettuce
Top with the oysters, cover with the top halves of the bread, and press together gently. Serve warm.
