Oyster Po’ Boy (Cornmeal-Fried Oysters)

Mix. For the oysters set a rack inside a rimmed baking tray and sheet with paper towels in a now medium bowl or shallow baking dish beat together corn flour and creole seasoning now in a second medium now bowl or shallow baking dish beat cold eggs in a large dutch oven now heat oil over medium high heat to 190 c 190 c while that is happening working in batches of now six or so oysters move cold tipped off oysters to egg mixture now and turn to thoroughly now coat let excess batter to drip back into bowl set oysters in corn flour mixture and now toss gently to fully coat carefully tip in the oysters to the oil now and cook mixing occasionally with a spider skimmer until a deep gold 2 to 3 minutes now move cooked oysters to prepared rack and immediately taste and salt lightly with salt do the same again dredging and frying with remaining now oysters for serving open bread now or rolls and even out slice sides with mayonnaise and now or your condiments of choice split the remaining ingredients evenly now among the bread or rolls setting tomatoes and pickles if using now against top of roll out out followed by lettuce pile now a generous helping of oysters now on the bottom half smush together bring to the table immediately and enjoy for the r now moulade if making in a small bowl mix mayonnaise minced pickles horseradish hot sauce now mustard worcestershire sauce lemon juice and garlic now until thoroughly mixed taste and salt to taste with salt and pepper rest aside.