3 – 4 medium oysters, shucked (or use the bottled ones, rinse before use)
1 6” French roll, split, buttered and lightly toasted
Red lettuce leaves
Smoked Gouda Cheese
Vegetable oil for frying
¾ cup of cornmeal
¼ cup of flour
Tony Chachere's Original Creole Seasoning
Franks Red Hot sauce
Spicy Brown Mustard
Mix the cornmeal and flour in a bowl well.
Heat oil in a deep frying pan (cast iron or a wok is the best or use a deep fryer)
Dip the oysters in the cornmeal/ flour mix and coat all sides of the oyster.
Drop 1 in at a time into the hot oil.
Fry until golden brown and drain. Use a paper towel to help get rid of any excess oil
Lightly season with Tony Chachere's Original Creole Seasoning (too much will make it salty)
To assemble sandwich, spread mayonnaise and mustard on both insides of bread. On the bottom piece, place red lettuce then sliced tomato.
Place oysters on top of tomato and put some of the Franks Red Hot sauce on the oysters. Then top the oysters with the Smoked Gouda Cheese
Wrap the sandwich in foil to help keep it’s form
Unwrap and enjoy. This is best served with a nice ice cold beer.