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Ingredients

• 1 cup mayonnaise (purchased, or see recipe at left)
• 1 Tbs. minced cornichons
• 1 Tbs. nonpareil capers, rinsed
• 1 Tbs. minced fresh flat-leaf parsley
• 2 tsp. minced fresh tarragon
• 1 tsp. spicy brown mustard, preferably Creole
• 1/2 tsp. anchovy paste
• 1 small clove garlic, minced ;
• ;
• 1 lb. shucked oysters
• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup all-purpose flour
• 1 1/4 tsp. kosher salt
• 1/2 tsp. sweet paprika, preferably Hungarian or Spanish ;
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. granulated garlic
• 1/8 tsp. cayenne pepper
• 3 eggs
• Canola oil for deep-frying
• 4 soft French or Italian rolls, split
• Shredded iceberg lettuce for serving
• Tomato slices for serving

Description

Throughout Louisiana, A Po’boy, A Soft French Roll Stuffed To The Brim With The Hot Filling Of Your Choice, Is Considered The Best Of All Possible Sandwiches. You Can Make It With Spicy Sausages Or Sliced Roast Beef Dripping With Gravy, But Deep-fr

Williams-Sonoma