Oyster Po’ Boy Recipe

Combine cornmeal, flour, salt, pepper, and garlic powder in a shallow dish.

Place buttermilk in a separate dish.

Dredge oysters in the cornmeal mixture, then dip in buttermilk, and then coat again in the cornmeal mixture.

Heat vegetable oil in a large skillet over medium-high heat, and fry oysters until golden brown and crispy.

Slice baguettes in half, and spread mayo on both sides.

Layer lettuce, tomato, and fried oysters on the bottom half of each baguette, and top with the other half.

Slice sandwiches in half, and serve.