one 8-ounce tub preshucked raw oysters
1/2 cup buttermilk
4 cups vegetable oil (canola works well)
approx. 1 1 /2 cups cornmeal (see hints below)
4 small Italian sub rolls (or 1 large baguette cut into 4 sections)
butter for toasting bread in pan on stovetop
approx. 2 cups julienne Iceberg lettuce
2 smallish tomatoes, thinly sliced
for the remoulade:
1/3 cup mayonnaise
1 Tbs Dijon mustard
1 Tbs ketchup
1 Tbs horseradish
2-3 shakes Tabasco
1 tsp paprika
1/4 tsp cayenne pepper
The oysters are already shucked but it's still a good idea to add them to a mixing bowl and use your fingers to check for any remaining pieces of shell...then add 1/2 cup of buttermilk to the oysters to soak.
Next, make the remoulade by combining 1/3 cup mayonnaise with 1 Tbs Dijon mustard, 1 Tbs ketchup, 1 Tbs horseradish, a couple of shakes of Tabasco, 1 tsp paprika and 1/4 tsp cayenne and mixing it up.
Slice ripe tomato and julienne Iceberg lettuce as needed.
Add 4 cups vegetable oil to a deep, heavy bottomed pot on the stove...turn the heat to medium - medium high and secure a deep fry thermometer inside of that. Make sure that your pot is deep enough that the oil doesn't boil over while frying the oysters.
While you're keeping your eye on that and slowly bringing the oil up to 350 degrees, slice, butter and toast your French bread or small Italian sub rolls in a nonstick pan on the stovetop.
Keep your eye on the oil, you want it to come up to 350 degrees but not go over....so you'll have to adjust the heat.
Then, when it does reach 350 degrees, dredge 4 oysters at a time in cornmeal and carefully add them to the fryer.
Let them fry along for 2 minutes or so until they're golden brown and then use a slotted utensil to carefully scoop them out onto paper towels to drain.
Serve them up, while they're still nice and hot, on the toasted bread with lettuce, tomato and a generous amount of remoulade.
Try combining 2 parts cornmeal with 1 part all-purpose flour for dredging the oysters....it seems to adhere better than cornmeal by itself. Start with a lesser amount of cornmeal if you are using the flour too.
Let the used oil cool down completely, use a funnel to add back to a empty bottle, seal and discard.